Grilled Chicken with Suzy's Summer Succotash

We just arrived home from a lovely Jamaican vacation. And although the food was delicious (don't worry--I'm working on my promised recipes!), it was very rich and bountiful! So, we needed a nice, light meal to get back into our So-Cal healthy eating lifestyle! Enjoy!

2 large chicken breasts, cut into large sections (or leave whole)
1 lemon, juiced
1 lime, juiced
2-3 garlic cloves, chopped
1 Tablespoon olive oil
1/2 teaspoon dried oregano
2 yams or sweet potatoes
2 ears corn, shucked
2 portobello mushrooms, gills removed and wiped with a wet towel to clean
12 grape tomatoes, cut into small pieces
1 cup frozen edamame (shelled)
1/4 cup basil, chiffonaded
1 Tablespoon of olive oil (or to taste)
1 teaspoon red wine vinegar (or to taste)
Salt and pepper
Olive oil

1. Combine lemon juice, lime juice, garlic, oil, and oregano in a large ziploc bag. Add chicken breast pieces and close bag. Roll the chicken around so that all pieces are coated and put in the fridge. Marinade for 1-4 hrs (but no more as the citrus will "cook" the chicken).

2. When chicken is marinaded, preheat the grill to high heat.

3. Prick the yams with a fork and microwave for 4 minutes. When cool enough to handle, cut into 1/2-inch thick slices and coat lightly with olive oil. Sprinkle with salt and pepper.

4. Lightly coat corn and portobellos with olive oil, salt and pepper.

5. Place frozen edamame in a microwave-safe dish and add a teaspoon of water. Cover loosely and microwave for 3 minutes. Drain and shock in cold water.

6. Place chicken, corn, mushrooms, and potatoes on grill. (Once you put the chicken on, don't touch it. This will ensure that it won't stick and that you get good grill marks. It will release when it's ready to flip.) Cook until vegetables get a nice char and the chicken is cooked through.

7. While those things are cooling, combine the tomatoes, basil, and edamame. When cool enough to handle, chop the mushrooms and sweet potatoes into half-inch pieces and add to the tomato mixture. Cut the corn off the cob and add as well.

8. Finish with olive oil, red wine vinegar, and salt and pepper to taste. Serve with chicken.

Serves 4.

Printable version here.