Grilled Chicken with Zucchini and Pesto
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
2 medium zucchinis, sliced into thin rounds
1 cup fresh basil leaves
1/3 cup pine nuts
1/4 cup grated Parmesan cheese
1/4 cup extra virgin olive oil
2 cloves garlic, minced
Salt and pepper to taste 
Instructions
1. Begin by preheating the grill to medium-high heat.
2. In a food processor, add the basil leaves, pine nuts, Parmesan cheese, garlic, olive oil, and a pinch of salt and pepper. Blend until the mixture becomes a smooth pesto sauce. If needed, adjust the seasoning to taste.
3. Season the chicken breasts with salt and pepper on both sides. Place them on the preheated grill. Cook for about 6 to 7 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit and the chicken is cooked through.
4. While the chicken is grilling, drizzle the zucchini slices with a little olive oil and sprinkle with salt and pepper. After the chicken has been cooking for about 10 minutes, add the zucchini to the grill alongside the chicken. Grill the zucchini slices for about 3 to 4 minutes on each side until tender and slightly charred.
5. Once everything is grilled, remove the chicken and zucchini from the grill. Let the chicken rest for a few minutes before slicing it.
6. To serve, arrange the grilled chicken on plates and top with a generous spoonful of pesto. Add the grilled zucchini on the side. Enjoy a delicious, diabetic-friendly meal that is satisfying and low in carbs.
