Chicken and Zucchini
Perfectly grilled chicken and zucchini slices, simply seasoned, served with a fresh mixed green salad tossed in a light red wine vinaigrette.
- Prep: 10 min
- Cook: 12 min
- Total: 22 min
- Servings: 2
- Cuisine: American
- Difficulty: Easy
- Cost: $3.37/serving
Dietary
- Low-Carb
- Low-Sugar
- High-Protein
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Paleo
- Whole30
Tags
- quick
- healthy
- fresh
- grill
- savory
- classic
Ingredients
- 12 ounce chicken breast (boneless, skinless, sliced lengthwise into 1/2-inch thick pieces)
- 2 zucchinis (sliced lengthwise into 1/4-inch thick planks)
- 4 cup mixed greens
- 2 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- Preheat a grill or grill pan to medium-high heat. Brush the chicken breast slices and zucchini planks with 1 tablespoon of olive oil. Season both with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
- Grill the chicken for 3-4 minutes per side, or until cooked through and showing nice grill marks. Grill the zucchini for 2-3 minutes per side, until tender-crisp and lightly charred.
- While the chicken and zucchini grill, prepare the mixed greens. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, red wine vinegar, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- Lightly toss the mixed greens with the vinaigrette.
- Serve the grilled chicken and zucchini alongside the dressed mixed greens.
Notes
If using a cast iron grill pan, ensure it is well-seasoned to prevent sticking. Don't overcrowd the pan for best grilling results.
Nutrition (per serving)
- Calories: 361
- Protein: 41.2 g
- Carbohydrates: 9.2 g
- Fat: 18.5 g
- Fiber: 3.7 g
- Sodium: 723 mg
- Saturated Fat: 2.8 g
- Sugar: 5.3 g
- Cholesterol: 120 mg