This grilled Chicken recipe is so packed with flavor. It is so completely versatile and can be added to salads for lunches throughout the week. And let’s just talk about zucchini for a minute can we? Talk about a versatile veggie… can you think of another vegetable that can double as noodles and then jump into a tasty dessert like bread? I can’t. I love the fresh taste in these little treats – they make a perfect summer appetizer and an even better side to some grilled chicken. The toasted pine nuts give that extra little textured crunch and nutty flavor that just ties all the robust flavors together.
You can find this recipe on our Weekly Meal Plan #2.
Grilled Zucchini Rolls
These make for a perfect summer appetizer and a lovely side dish for any grilled protein.
Ingredients
- 3-4 Zucchini - washed
- 1-2 Tbs Olive Oil
- 1 Cup Feta Cheese (at room temp)
- 1 jar Roasted Red Peppers, drained
- 1/2 Cup Pine Nuts, dry toasted
- 4-5 sprigs Fresh Thyme
- Toothpicks
Instructions
- In a dry pan, heat the pine nuts until fragrant or until you can see a slight brownness. Remove from pan from heat and set aside.
- Slice your zucchini to form about 1/4 inch thick ribbons. Brush with olive oil. Sprinkle with fresh thyme.
- Place zucchini on the grill and cook until desired tenderness, flipping to get those great looking grill marks.
- Lay cooked zucchini flat and gently spread with feta cheese while warm so the cheese starts to soften.
- Layer a few roasted red peppers on each slice of zucchini. Sprinkle a few toasted pine nuts on top.
- Roll the zucchini up and fasten with a toothpick.
- Sprinkle the tops of the rolls with more pine nuts and fresh thyme.
Mediterranean Grilled Chicken
Ingredients
- 4-6 Boneless / Skinless Chicken Breasts
- 4 Tbs Lemon Juice
- 5 Tbs Olive Oil
- 5 cloves Garlic, mined/pressed
- 1 1/2 Tsp Paprika
- 1 1/2 Tsp Oregeno
- 1 Tsp Red Pepper Flakes
- 1/2 Tsp Ground Fennel