Rough chop the herb blend, removing any stems. Slice the heirloom tomatoes in half. Chop the yellow squash, red onion, and green pepper into a ½ inch dice.

Preheat your grill over medium to high heat. Brush each side of the chicken breast with oil and season with a pinch of salt and pepper. Grill on each side for 5-6 minutes. Chicken breast should be firm to the touch, and juices will run clear. Cover and reserve until plating. If you don’t have an oven, heat a Sautee pan over medium-high heat and add 2 tsp. of oil to the pan. Cook the chicken on each side for 5-6 minutes or until chicken is firm and reaches an internal temp of 165 degrees.

Heat a large sauté pan over medium-high heat. Add 2tsp of oil to the pan. When pan and oil is hot, add the garlic and onion and sauté for about 2-3 minutes or until translucent stirring occasionally. When translucent, add the green peppers, squash, and ½ the fresh herbs. Sautee another 2-3 minutes stirring occasionally or until vegetables are beginning to brown and are fork tender. Finally add the tomatoes and salt and pepper to taste.

Place the grilled chicken in the middle of the plate. Top the chicken with summer succotash from one corner of the plate to the other on an angle. Garnish with remaining fresh herbs and a pinch of black cracked pepper.