We've put a unique twist on chimichurri, an Argentine condiment of herbs, garlic, and vinegar. Cherries are the main ingredient in a sauce that's garlic-forward and suffused with lime juice. This mixture of sweet and tart flavors makes for a perfect summertime dinner with a juicy grilled chicken breast and fresh vegetables like zucchini, bell pepper, and red onion.
Mince garlic. Trim zucchini ends and slice on an angle into ⅓" ovals. Stem, seed, and slice yellow bell pepper into wide 1 ½" strips. Trim top of red onion, peel, and cut into six wedges, leaving root intact to hold wedges together. Zest lime, halve, and juice. On a separate cutting board, finely chop cherries. Rinse chicken breasts, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.
Cook the Chicken
Heat an outdoor grill or grill pan to medium heat. Lightly coat grill with cooking spray and add chicken to hot grill pan. Cook 4-6 minutes on each side, or until chicken is slightly charred and reaches a minimum internal temperature of 165 degrees. Remove to a plate and cover loosely with foil. Carefully brush or wipe grates of grill clean.
Season the Vegetables
While chicken cooks, place zucchini, yellow pepper, onion wedges, 1 Tbsp. olive oil, and vegetable seasoning in a medium mixing bowl. Toss to coat vegetables evenly.
Grill the Vegetables
Return grill to medium heat and lightly coat with cooking spray. Working in batches if necessary, add vegetables to hot grill and cook 2-3 minutes on each side, or until charred. Remove vegetables to a plate.
Make the Cherry Chimichurri
Combine garlic, cherries, 1 ½ Tbsp. lime juice, ½ tsp. lime zest, strawberry jam, 2 tsp. olive oil, and ¼ tsp. salt in a small bowl.
Plate the Dish
Place chicken on a plate. Spoon chimichurri in front of chicken and arrange grilled vegetables on side.