Here's a recipe from our friends at the Daniel Plan.

Tender pieces of grilled chicken with fresh flavors of rosemary and lemon make for a healthy and colorful dinner. Vary the vegetables according to your liking. Serve with brown rice and a tossed green salad.

Ingredients:

• ½ cup extra-virgin olive oil, plus extra for drizzling

• ¼ cup lemon juice

• 2 tablespoons finely chopped fresh rosemary

• 4 cloves garlic, finely chopped

• 1 tablespoon Dijon mustard

• Kosher or sea salt

• Black pepper

• 1½ pounds boneless, skinless chicken breast

• 1−2 red bell peppers

• 4 small zucchini

• 1 small Japanese eggplant (optional)

• ½ red onion (optional)

   

Instructions:

1. In a small bowl, whisk together oil, lemon juice, rosemary, garlic, and mustard. Add two good pinches of salt and a pinch of black pepper. Divide marinade into two portions, one as marinade for raw chicken and one to use as a sauce after grilling.

2. Cut chicken into large chunks, about...