Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Marinate the chicken
In a large bowl, stir together the lemon zest, lemon juice, 4 of the garlic cloves (minced), 1/2 teaspoon of the pepper and 1/4 teaspoon of the salt. Add the chicken breasts and turn to coat. Let stand at room temperature for 15 minutes while you prep everything else.
- 2
Make the pesto
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan, until they smell nutty and turn golden. Add them to a food processor with the basil, the grated parmesan and 1 of the remaining garlic cloves. Pulse to a coarse paste, then stream in about 1/3 cup of the olive oil with the motor running. Season with a pinch of salt and set aside.
- 3
Cut the zucchini ribbons
Trim the ends off the zucchini. Using a vegetable peeler or cheese slicer, shave each zucchini lengthwise into long thin ribbons, working around all four sides as if peeling a carrot. Stop once you hit the seedy center and save that part for another use.
- 4
Grill the chicken
Grill the chicken covered over medium heat, or broil 4 inches from the heat, for 4-5 minutes per side, until a thermometer inserted in the thickest part reads 165F. Move it to a plate and keep it warm.
- 5
Saute the ribbons
Chop the sun-dried tomatoes. In a large nonstick skillet, heat them with 1 teaspoon of the remaining olive oil over medium-high heat. Add the last garlic clove (minced), the remaining 1/2 teaspoon salt, the red pepper flakes and the remaining 1/4 teaspoon black pepper. Cook and stir for 30 seconds. Add the zucchini ribbons and cook, tossing gently, for 2-3 minutes until just crisp-tender. Pull the pan off the heat and fold in 1/4 cup of the pesto.
- 6
Serve
Slice the chicken and pile it over the zucchini ribbons. Cut the mozzarella into 1/2-inch cubes and scatter them over the top so they soften in the residual heat. Spoon on any extra pesto.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Garlic Grilled Chicken with Pesto Zucchini Ribbons
Created by: WholeFoodWendy
Ingredients
- 1 1/2 lb boneless skinless chicken breast
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 6 garlic cloves
- 3/4 tsp salt
- 3/4 tsp black pepper
- 2 1/2 lb zucchini
- 2 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/3 cup parmesan cheese
- 1/2 cup olive oil
- 1/4 cup sun-dried tomatoes
- 1/4 tsp red pepper flakes
- 4 oz fresh mozzarella cheese
Instructions
- Marinate the chickenIn a large bowl, stir together the lemon zest, lemon juice, 4 of the garlic cloves (minced), 1/2 teaspoon of the pepper and 1/4 teaspoon of the salt. Add the chicken breasts and turn to coat. Let stand at room temperature for 15 minutes while you prep everything else.
- Make the pestoToast the pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan, until they smell nutty and turn golden. Add them to a food processor with the basil, the grated parmesan and 1 of the remaining garlic cloves. Pulse to a coarse paste, then stream in about 1/3 cup of the olive oil with the motor running. Season with a pinch of salt and set aside.
- Cut the zucchini ribbonsTrim the ends off the zucchini. Using a vegetable peeler or cheese slicer, shave each zucchini lengthwise into long thin ribbons, working around all four sides as if peeling a carrot. Stop once you hit the seedy center and save that part for another use.
- Grill the chickenGrill the chicken covered over medium heat, or broil 4 inches from the heat, for 4-5 minutes per side, until a thermometer inserted in the thickest part reads 165F. Move it to a plate and keep it warm.
- Saute the ribbonsChop the sun-dried tomatoes. In a large nonstick skillet, heat them with 1 teaspoon of the remaining olive oil over medium-high heat. Add the last garlic clove (minced), the remaining 1/2 teaspoon salt, the red pepper flakes and the remaining 1/4 teaspoon black pepper. Cook and stir for 30 seconds. Add the zucchini ribbons and cook, tossing gently, for 2-3 minutes until just crisp-tender. Pull the pan off the heat and fold in 1/4 cup of the pesto.
- ServeSlice the chicken and pile it over the zucchini ribbons. Cut the mozzarella into 1/2-inch cubes and scatter them over the top so they soften in the residual heat. Spoon on any extra pesto.