Grilled Chicken with Zucchini and Lemon Garlic Sauce
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4
Ingredients
– 4 boneless, skinless chicken breasts
– 2 medium zucchini, sliced into thin rounds
– 4 tablespoons olive oil, divided
– 4 cloves garlic, minced
– Juice of 1 lemon
– Zest of 1 lemon
– 1 teaspoon dried oregano
– Salt, to taste
– Black pepper, to taste
– Fresh parsley, chopped for garnish 
Instructions
1. Begin by marinating the chicken. In a bowl, combine 2 tablespoons of olive oil, minced garlic, lemon juice, lemon zest, dried oregano, salt, and black pepper. Add the chicken breasts to the bowl and coat them well with the marinade. Let it sit while you prepare the zucchini.
2. Preheat the grill to medium-high heat. While the grill is heating, toss the sliced zucchini with the remaining 2 tablespoons of olive oil, a touch of salt, and black pepper in a separate bowl.
3. Once the grill is ready, place the marinated chicken breasts on the grill. Cook for about 6 to 7 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit.
4. While the chicken is grilling, place the zucchini slices on the grill as well. Cook for about 3 to 4 minutes on each side, until tender and slightly charred.
5. Once the chicken is cooked through and the zucchini is tender, remove both from the grill. Allow the chicken to rest for a few minutes before slicing.
6. To serve, arrange the grilled chicken on plates, accompanied by the grilled zucchini. Drizzle any remaining lemon garlic sauce over the top and garnish with fresh chopped parsley for added flavor and presentation.
Enjoy this deliciously light, diabetic-friendly dinner!
