Residents of New England and the Mid-Atlantic states need no schooling on Old Bay Seasoning. But for the uninitiated, this blend of celery salt, paprika, and a host of other flavorful spices is the king of seasoning for seafood. Turns out this is delicious on just about everything, as evidenced here when sprinkled on a grilled chicken breast. One taste and you'll be, er, hooked!
Preheat outdoor grill or grill pan over medium-high heat and coat lightly with cooking spray. Peel and mince shallot. Trim zucchini ends and cut into ½" rounds. Mince garlic. Halve lime and juice. Stem kale and coarsely chop. Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper.
Make the Aioli
Combine mayonnaise with half the Old Bay seasoning and 2 tsp. lime juice in a small bowl and refrigerate.
Cook the Chicken
Sprinkle chicken with remaining Old Bay seasoning and 1 tsp. olive oil. Place chicken on grill and cook 5-6 minutes per side, or until chicken reaches a minimum internal temperature of 165 degrees.
Cook Zucchini and Kale
While chicken is cooking, heat 1 Tbsp. olive oil in a medium pan over medium-high heat. Add zucchini rounds and sear 3-4 minutes on one side, or until browned. Flip zucchini, add grape tomatoes, and cook 4 more minutes, or until zucchini is tender and tomatoes start to blister. Add shallot and garlic and cook 30 seconds. Add kale and cook 2 minutes. Add 1 Tbsp. water and cook 1 more minute, or until kale is wilted and tender. Season to taste with a pinch of salt and pepper.
Plate the Dish
Place a serving of kale and zucchini on a plate along with a chicken breast. Serve aioli on the side.