Title: Grilled Chicken with Zucchini and Pesto
Prep Time: 15 minutes
Cook 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 or walnuts
1/4 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1 clove garlic, minced
Salt and pepper to taste 
Instructions:
1. Begin by preparing the pesto. In a food processor, combine the basil leaves, pine nuts (or walnuts), grated Parmesan cheese, and minced garlic. Pulse until finely chopped.
2. While the food processor is running, slowly drizzle in the olive oil until the mixture reaches a smooth consistency. Season with salt and pepper to taste. Set the pesto aside.
3. Preheat your grill or grill pan over medium-high heat. While it heats, pound the chicken breasts to an even thickness for even cooking. Season both sides with salt and pepper.
4. Place the chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the grill and let it rest for a few minutes.
5. While the chicken is resting, place the zucchini slices on the grill. Cook for about 2-3 minutes on each side until they are slightly charred and tender.
6. To serve, slice the grilled chicken and arrange it on plates. Add the grilled zucchini alongside the chicken. Drizzle the prepared pesto over both the chicken and zucchini.
7. Enjoy your flavorful and nutritious meal that is low in carbs and sugar, perfect for a diabetic-friendly lunch.
