Chicken Breasts with Pico de Gallo

Chicken Breasts with Pico de Gallo
Grilled Garden Vegetables
Warm Corn Tortillas


Ingredients:
4 boneless, skinless chicken breasts
2 tsp dried oregano
2 tsp ground cumin
1 zucchini, cut into long strips.
1 summer squash, cut into strips
1 Red and green bell pepper, cut into strips
1 onion, cut into rings
12 soft corn tortillas
Pico de Gallo

Preparation:
This can be made outdoors on the grill or on an indoor grill.

Set the table.
Rinse and dry the chicken breasts. Rub the herbs into the meat. Spray the grill with cooking spray, and cook the chicken until it is completely done.
Arrange the vegetables on the grill and cook until they are brown around the edges and soft.
Warm the tortillas on the grill or in the microwave.