Grilled Lemon Herb Chicken with Zucchini Penne
Zesty Grilled Chicken Tossed with Herbed Zucchini Penne
Ingredients:
2 boneless, skinless chicken breasts
2 medium zucchinis, sliced into thin half-moons
250g (9 oz) penne pasta
2 tablespoons olive oil
Juice and zest of 1 lemon
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 tablespoons fresh parsley, chopped
Optional: grated parmesan or dairy-free alternative
Directions:
Cook the penne pasta in salted boiling water according to package directions. Drain and set aside.
In a small bowl, combine lemon juice, zest, olive oil, garlic, oregano, basil, salt, and pepper.
Coat the chicken breasts in the marinade and let sit for at least 15 minutes (up to 1 hour for more flavor).
Preheat a grill pan or outdoor grill over medium-high heat. Grill chicken 5–6 minutes per side, or until fully cooked. Let it rest, then slice into strips.
In the same pan, add a drizzle of olive oil and sauté the zucchini slices for 3–4 minutes until tender.
Combine the cooked pasta, sautéed zucchini, and grilled chicken in a large bowl. Toss with chopped parsley.
Optionally, sprinkle with parmesan or plant-based cheese before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 480 kcal | Servings: 2–3 servings