Grilled Chicken with Zucchini and Basil Pesto
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Ingredients
2 boneless, skinless chicken breasts
2 medium zucchinis, sliced into thin rounds
1 cup fresh basil leaves
1/4 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
Juice of 1/2 lemon 
Instructions
Begin by preparing the basil pesto. In a food processor, combine fresh basil leaves, pine nuts, grated Parmesan cheese, minced garlic, salt, and lemon juice. Pulse until the mixture is coarsely chopped. With the processor running, gradually drizzle in the olive oil until the mixture becomes a smooth paste. Set aside.
Next, preheat the grill or grill pan over medium heat. Season the chicken breasts with salt and pepper on both sides. Grill the chicken for about 6 to 7 minutes on each side, or until cooked through and the internal temperature reaches 165 degrees Fahrenheit. During the last few minutes of grilling, add the zucchini slices to the grill. Cook for about 3 to 4 minutes on each side until tender and slightly charred.
Once the chicken and zucchini are done, remove them from the grill. Slice the grilled chicken breasts and arrange them on plates alongside the zucchini. Drizzle basil pesto over the chicken and zucchini for added flavor.
Serve immediately and enjoy a delightful, diabetic-friendly meal that is low in carbs and free from added sugars.
