Zesty Grilled Zucchini with Herb Marinade

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zesty Grilled Zucchini with Herb Marinade

YOUR SOLIN GENERATED RECIPE

Zesty Grilled Zucchini with Herb Marinade

Grilled chicken breast and tender zucchini ribbons tossed in a bright lemon-herb marinade, served over a bed of fluffy white rice.

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NUTRITION

563kcal
Protein
52.1g
Fat
20.2g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked white rice

1 tbsp fresh parsley

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PREPARATION

  • 1

    Slice the zucchini into long, thin ribbons using a mandoline or rounds using a sharp knife.

  • 2

    In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast and zucchini slices in a large bowl and pour the marinade over them, tossing until every piece is thoroughly coated.

  • 4

    Preheat a grill or a cast-iron grill pan over medium-high heat until it is hot.

  • 5

    Place the chicken on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Add the zucchini to the grill during the last few minutes of the chicken's cooking time, grilling for 2 to 3 minutes per side until lightly charred and tender.

  • 7

    Remove the chicken and let it rest for 3 minutes before slicing into strips.

  • 8

    Arrange the sliced chicken and grilled zucchini over the warm cooked rice and garnish with fresh parsley before serving.

Zesty Grilled Zucchini with Herb Marinade

This is an example of a meal that Solin would create to include in your personalized meal plan.

Zesty Grilled Zucchini with Herb Marinade

YOUR SOLIN GENERATED RECIPE

Zesty Grilled Zucchini with Herb Marinade

Grilled chicken breast and tender zucchini ribbons tossed in a bright lemon-herb marinade, served over a bed of fluffy white rice.

NUTRITION

563kcal
Protein
52.1g
Fat
20.2g
Carbs
44.3g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

2 medium zucchini

1 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup cooked white rice

1 tbsp fresh parsley

PREPARATION

  • 1

    Slice the zucchini into long, thin ribbons using a mandoline or rounds using a sharp knife.

  • 2

    In a small glass bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, garlic powder, sea salt, and black pepper to create the marinade.

  • 3

    Place the chicken breast and zucchini slices in a large bowl and pour the marinade over them, tossing until every piece is thoroughly coated.

  • 4

    Preheat a grill or a cast-iron grill pan over medium-high heat until it is hot.

  • 5

    Place the chicken on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.

  • 6

    Add the zucchini to the grill during the last few minutes of the chicken's cooking time, grilling for 2 to 3 minutes per side until lightly charred and tender.

  • 7

    Remove the chicken and let it rest for 3 minutes before slicing into strips.

  • 8

    Arrange the sliced chicken and grilled zucchini over the warm cooked rice and garnish with fresh parsley before serving.