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 zucchini, sliced into thin rounds
1 tablespoon olive oil
Salt and pepper to taste
1/4 cup fresh basil leaves
2 tablespoons pine nuts
1 clove garlic, minced
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil (for pesto) 
Instructions
Start by marinating the chicken breasts in a mixture of 1 tablespoon of olive oil, salt, and pepper for about 10 minutes.
While the chicken is marinating, prepare the zucchini by slicing it into thin rounds.
In a food processor, combine the basil, pine nuts, garlic, Parmesan cheese, and olive oil. Blend until smooth to create the pesto. Adjust the seasoning if necessary.
Preheat the grill or a grill pan over medium-high heat.
Once preheated, add the chicken breasts to the grill and cook for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165 degrees Fahrenheit.
Add the zucchini to the grill during the last 5 minutes of cooking the chicken, grilling them until they are just tender and have beautiful grill marks.
Remove the chicken and zucchini from the grill. Let the chicken rest for a couple of minutes before slicing it.
To serve, place a bed of grilled zucchini on a plate, top it with sliced grilled chicken, and drizzle with the homemade pesto.
Enjoy a flavorful and healthy lunch that is low in carbs and sugar while providing you with lean protein and plenty of veggies.
