Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) chicken breast, two even cutlets
- 10.6 oz (300 g) zucchini, lengthwise slices
- 1.2 oz (35 g) lemon juice
- 3.1 tsp (14 g) olive oil
- 0.3 oz (8 g) garlic, minced
- 1.0 tsp (2 g) dried oregano
- 0.4 oz (10 g) parsley, chopped
- 0.3 tsp (2 g) salt
- 0.5 tsp (1 g) black pepper
Method
- Mix lemon, garlic, oregano, half the oil, salt and pepper. Coat chicken and refrigerate for 30 minutes, additional to active preparation time.
- Heat a clean grill to medium-high, about 400°F (205°C). Brush zucchini with remaining oil. Keep it on a separate tray from raw chicken.
- Grill chicken for 5–7 minutes per side, depending on thickness, until it reaches 165°F (74°C). Grill zucchini for 3–4 minutes per side until tender.
- Serve chicken and zucchini with parsley. Discard marinade that contacted raw chicken.
Cook’s note: An international grilled dish inspired by Mediterranean flavors. Use two equally thick cutlets for even cooking.
Allergens: None among the listed ingredients; check packaged products.
Approximate nutrition per serving: 307 kcal · Protein 44 g · Carbohydrates 8 g · Fat 11 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.