2 Tbsp. honey
2 cubes Chicken bouillon
1/2 tsp. dried rosemary (or 1 Tbsp fresh)
2 chicken breasts, halved
3 medium tomatoes, halved
3 yellow squash halved lengthwise
Fresh rosemary sprigs
Combine oil, honey, bouillon cubes, and rosemary. Cook in microwave on high for 1 minute or until marinade is hot. Stir well, let stand 15 minutes. Pour half of marinade over chicken. Cover. Marinate for 30 minutes at room temperature. If marinating longer, refrigerate. In medium bowl, toss vegetables with remaining marinade. Grill vegetable until charred and slightly softened.
Cut veggies into large pieces. Place veggies on serving platter. Cover with aluminum foil. Remove chicken from marinade; grill until fully cooked. Place chicken on veggies. Garnish with rosemary sprigs if desired. For a twist, use other veggies such as red, yellow, or green peppers, zucchini, or eggplant.