Grilled Chicken with Zucchini Noodles
Grilled Chicken with Zucchini Noodles
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Adapted from thepioneerwoman.com
Ingredients
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- 6 skinless, boneless chicken breasts (about 8 oz. each)
2 Tablespoons Citrus Oregano white balsamic
2 Tablespoons Dijon mustard
1 Tablespoon Meyer Lemon olive oil, plus more for the grill
- 1 garlic clove, minced
1 teaspoon kosher salt
- Black pepper, to taste
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1 Tablespoon salted butter
1 Tablespoon Meyer Lemon olive oil
- 2 garlic cloves, minced
- 1 1/2 lb. precut zucchini noodles
- Zest of 1 lemon
1 teaspoon kosher salt
- Black pepper, to taste
1 pint grape tomatoes, halved
1/4 cup grated Parmesan cheese, plus more for topping
1/2 cup fresh basil, chopped
Directions
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- Put the chicken breasts between 2 pieces of plastic wrap and pound with the flat side of a meat mallet or a heavy skillet so they are a uniform thickness.
- Whisk the lemon juice, mustard, olive oil and garlic in a large bowl. Add the chicken, toss to coat and let stand at room temperature while you heat the grill.
Preheat a grill or grill pan to medium and oil the grates. Season the chicken with the salt and a few grinds of pepper. Grill until marked and cooked through, about 6 minutes per side. Remove to a cutting board and let rest.
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- Melt the butter with the olive oil in a large nonstick skillet over medium-high heat. Add the garlic and cook, stirring, until fragrant but not brown, about 15 seconds. Add the zucchini noodles and toss until well coated. Sprinkle in the lemon zest, salt and pepper and cook, tossing frequently, until the zucchini just starts to wilt, about 1 minute.
- Add the tomatoes and parmesan and cook until warmed through, about 30 seconds. Remove from the heat, add the basil and toss. Serve the chicken with the zucchini noodles and sprinkle with more parmesan.
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