Grilled Chicken with Zucchini and Eggplant Salad with Feta

 

 Grilled Chicken with Zucchini and Eggplant Salad with Feta

 (serves 4)

4 Chicken Quarters

2 medium sized Eggplants

4 medium Sized Zucchinis

1 cup crumbled low fat Feta Cheese

Marinade for Chicken

2 Tbsp Honey
2 Tbsp low sodium Soy sauce
2 Tbsp rice Vinegar
Salt and Pepper

1. Place chicken in large resealable plastic bag or glass dish. Add the marinade, turn to coat well.
2. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3. Cut the eggplant and zucchini, season with salt and pepper.
4. Grill chicken over medium heat about 10 minutes per side or until cooked through and liquids run clear. 
5. Cook zucchini and eggplant in a pan until tender.
6. Serve the chicken with the vegetables and add feta cheese.