Grilled Chicken Breast with Charred Zucchini

Smoky cumin-rubbed chicken breast cutlets paired with tender pan-charred zucchini ribbons and cilantro.

• Prep: 10 min
• Cook: 12 min
• Total: 22 min
• Servings: 2
• Cuisine: Latin
• Difficulty: Easy
• Cost: $2.77/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Keto
• Paleo
• Whole30
• Low-FODMAP
• Low-Calorie
• Low-Carb
• Low-Sugar
• High-Fiber
• High-Protein
• Low-Saturated-Fat

Tags

• grill
• quick
• smoky
• healthy
• tangy

Ingredients

• 0.5 pound chicken breast (boneless, skinless, sliced into cutlets)
• 1 tablespoon garlic-infused olive oil
• 1 zucchini (medium, sliced into half-moons)
• 2 tablespoon ground flaxseed
• 2 tablespoon chia seeds
• 0.5 cup fresh cilantro (chopped)
• 1 tablespoon lime juice (freshly squeezed)
• 0.5 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (ground)

Instructions

1. Combine 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Rub evenly over both sides of the chicken cutlets.
2. Heat 1/2 tablespoon garlic-infused olive oil in a grill pan or heavy skillet over medium-high heat. Cook chicken for 4 to 5 minutes per side until nicely grill-marked and the internal temperature reaches 165 degrees F. Transfer to a plate to rest.
3. Add remaining 1/2 tablespoon garlic-infused olive oil and sliced zucchini to the pan. Sauté over high heat for 3 minutes until slightly charred on edges.
4. Remove from heat; toss zucchini with 2 tablespoons ground flaxseed, 2 tablespoons chia seeds, 1/2 cup chopped fresh cilantro, 1 tablespoon lime juice, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper.
5. Plate sliced grilled chicken alongside seasoned charred zucchini.

Nutrition (per serving)

• Calories: 320
• Protein: 30.5 g
• Carbohydrates: 11.4 g
• Fat: 17 g
• Fiber: 8.2 g
• Sodium: 649 mg
• Saturated Fat: 2 g
• Sugar: 2.5 g
• Cholesterol: 80 mg