The ideal summertime dish is grilled chicken and zucchini kebabs, which are made with a straightforward lemon-herb marinade.
We enjoy dining al fresco during the hot summer months because it is so much fun, especially when hosting guests.
The boys can play and run around while we cook dinner on the grill, saving us from having to heat up the house and allowing us to spend more time outside.
The boys adore these grilled chicken and zucchini kebabs, and I love that they provide them with a vegetable along with their protein.
The ingredients are so basic, and this recipe is ideal for using up the summer zucchini. We love making these kebabs because you can prepare them in advance and they are SO easy.
There are only so many zucchini bread recipes you can make, ha! I know I’m constantly looking for new ways to use up our garden zucchini.
Buttery Garlic Herb Chicken with Zucchini I The Recipe Critic
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. —Suzanne Banfield, Basking Ridge, New Jersey
Prep: 35min
Total: 45min
Nutrition Facts: calories 397 calories, Fat 18g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 44g protein. Diabetic Exchanges: 6 lean meat
Ingredients:
- 2 teaspoons grated lemon zest
- 2 tablespoons lemon juice
- 4 garlic cloves, minced
- 1/2 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
- 4 boneless skinless chicken breast halves (6 ounces each)
- ZUCCHINI MIXTURE:
- 4 large zucchini (about 2-1/2 pounds)
- 1/4 cup chopped oil-packed sun-dried tomatoes
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon coarsely ground pepper
- 1/4 cup prepared pesto
- 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
Instruction:
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 165°. 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.
FAQ
How do you get crispy crust on grilled chicken?
Keep the heat low—if it gets too high, the fat will sear and not cook slowly and melt away. Season the chicken skin with salt and grill skin-side down over moderately low heat until the fat has rendered and the skin is nice and crisp. Flip the chicken and grill for a few minutes skin-side up until cooked through.
How do you cook chicken on the grill without it drying out?
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