Grilled Chicken with Zucchini Noodles
Add this easy, low-carb dinner to your weeknight rotation.
By Ree Drummond
Jump to recipe
Yields:
6 serving(s)
Prep Time:
40 mins
Total Time:
40 mins
If you can't find zucchini noodles at the store, you can shave zucchini with a vegetable peeler to make ribbons.
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Ingredients
CHICKEN
- 6 skinless, boneless chicken breasts (about 8 oz. each)
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. Dijon mustard
- 1 Tbsp. olive oil, plus more for the grill
- 1 garlic clove, minced
- 1 tsp. kosher salt
- Black pepper, to taste
ZUCCHINI NOODLES
- 1 Tbsp. salted butter
- 1 Tbsp. olive oil
- 2 garlic cloves, minced
- 1 1/2 lb. precut zucchini noodles
- Zest of 1 lemon
- 1 tsp. kosher salt
- Black pepper, to taste
- 1 pt. grape tomatoes, halved
- 1/4 cup grated Parmesan cheese, plus more for topping
- 1/2 cup fresh basil, chopped
Directions
For the chicken:
- Step 1Put 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.
- Step 2Whisk 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.
- Step 3Preheat 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.
For the zucchini noodles:
- Step 1Melt 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.
- Step 2Add 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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