Garlic-Grilled Chicken with Pesto Zucchini Ribbons
The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken.
The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken.
- 1/4 teaspoon salt
- 2 garlic cloves minced
- 1 teaspoon olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon crushed red pepper flakes
- 4 garlic cloves minced
- 1/4 teaspoon coarsely ground pepper
- 1/2 teaspoon coarsely ground pepper
- 4 ounces each)
- 2 teaspoons grated lemon zest
- zucchini mixture:
- 4 large zucchini (about 2-1/2 pounds)
- 1/4 cup chopped oil-packed sun-dried tomatoes
- 1/4 cup prepared pesto
- 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
- Carbohydrate 2.49619458373812 g
- Cholesterol 0 mg
- Fat 0.397776666190211 g
- Fiber 0.446358336345049 g
- Protein 0.41444499995212 g
- Saturated Fat 0.0619016665965776 g
- Serving Size 1 1 servings. (67g)
- Sodium 1.18341666640844 mg
- Sugar 2.04983624739307 g
- Trans Fat 0.0295979166533446 g
- Calories 13 calories
Step-by-step
- In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes.
- Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use.
- Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165degrees. Remove from grill; keep warm.
- In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto.
- Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.
Garlic-Grilled Chicken with Pesto Zucchini Ribbons: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, work deadlines, and the never-ending to-do list, the last thing I want is to spend hours in the kitchen. That’s why I love recipes that are both quick and impressive, like this Garlic-Grilled Chicken with Pesto Zucchini Ribbons. This dish is not only packed with flavor, but it’s also incredibly versatile and adaptable to my ever-changing schedule.
The beauty of this recipe lies in its simplicity. The vibrant pesto zucchini ribbons add a fresh, zesty counterpoint to the savory grilled chicken. The whole process takes less than 30 minutes, which is a huge win in my book. I often double the recipe, making enough for leftovers for lunch the next day, saving me even more precious time. And let's be honest, who doesn't love delicious leftovers?
One of my favorite things about this dish is its adaptability. Feel free to swap out the chicken for shrimp or even tofu for a vegetarian option. If you don't have a grill, you can easily pan-fry the chicken. The zucchini ribbons are also incredibly forgiving; you don’t need any fancy equipment to make them. A simple vegetable peeler works perfectly. I’ve even been known to use a mandoline slicer for extra-thin ribbons when I’m feeling particularly ambitious.
This recipe isn't just a weeknight staple; it's also perfect for entertaining. It looks incredibly elegant and tastes even better. I’ve served it to friends and family countless times, and it’s always a hit. The bright green zucchini noodles, the juicy grilled chicken, and the creamy mozzarella make for a visually appealing and incredibly satisfying meal. Plus, the fresh, vibrant flavors are perfect for a summer evening gathering.
Beyond its practicality and deliciousness, this recipe holds a special place in my heart because it represents a shift in my cooking habits. Initially, I started using zucchini noodles as a way to cut back on carbs, a common goal for many of us. But what surprised me was how much my family embraced them. The subtle sweetness and delicate texture of the zucchini actually enhance the overall dish. It’s become a testament to how healthy eating doesn’t have to mean sacrificing flavor.
So, whether you're a busy professional, a stay-at-home mom, or simply someone looking for a quick and healthy meal, I highly recommend trying this Garlic-Grilled Chicken with Pesto Zucchini Ribbons. It’s a recipe that will quickly become a favorite in your household, a testament to the power of simple ingredients, clever preparation, and a dash of culinary creativity. It's more than just a recipe; it's a time-saver, a crowd-pleaser, and a delicious reminder that healthy eating can be both enjoyable and effortless.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the zucchini for a little heat.
- Herby delight: Experiment with different herbs in the pesto, such as basil, parsley, or cilantro.
- Cheese lover’s option: Try using a different type of cheese, such as Parmesan or Asiago.
- Add some veggies: Throw in some bell peppers or onions with the zucchini for extra nutrients and flavor.
- Make it a complete meal: Serve with a side salad or some crusty bread for a more substantial meal.
This Garlic-Grilled Chicken with Pesto Zucchini Ribbons recipe is a testament to the fact that healthy and delicious can coexist beautifully. It's a recipe that has become a staple in my kitchen, a reliable source of weeknight dinners that satisfy my family's hunger and my desire for a healthy lifestyle. So give it a try, and I bet it will become a go-to in yours as well.
