Great, great dinner, and easy. I blogged already about the mango salsa. I served it over grilled chicken. I used a leg/thigh cut of chicken which I salted and peppered and then rubbed with olive oil. Put on a hot grill for about 12 minutes. The zuchinni, I seasoned with salt and pepper and olive oil also, added a nice ripe cut tomato, and threw on the grill in some aluminum foil on the top rack – about 5 minutes after I put the chicken on. It all got done at the same time and I simply spooned the mango salsa over the grilled chicken. It was very tasty and a nice late spring dish…and since I cooked it all outside, it made for easy clean up which is always a good thing.
I served this with a red zinfindel – YUM!