Are you searching for a recipe for a flavorful, healthy chicken dinner? Look no further than this simple, summery number. The Aleppo pepper-rubbed chicken packs just enough heat, and is paired with a lemony-marinated zucchini salad, all of which gets drizzled with a garlic and herb dressing. To make this recipe even more filling, add some grilled bread or pita. Shopping tip: If you can’t find Aleppo pepper, which is imported from Syria, you can use regular chili flakes.

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Credit: Jen Causey

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a grill or grill pan over high. Rub chicken with 1 tablespoon oil and season all over with Aleppo pepper, 1 teaspoon salt, and ½ teaspoon black pepper.

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  • Grill chicken, turning once, until lightly charred on both sides and a thermometer inserted in thickest portion registers 165ºF, about 6 minutes per side. Transfer to a cutting board and let rest 10 minutes.

  • Meanwhile, stir together parsley, garlic, 3 tablespoons mint, 3 tablespoons oil, 1 tablespoon lemon juice, ½ teaspoon salt, and ¼ teaspoon black pepper in a medium bowl.

  • Whisk together remaining 2 tablespoons each lemon juice and oil and ¼ teaspoon each salt and black pepper in a small bowl.

  • Using a vegetable peeler, cut long, thin strips of zucchini. Toss zucchini strips, pine nuts, lemon juice mixture, and remaining 2 tablespoons mint in a large bowl. Serve chicken topped with parsley-garlic sauce, with zucchini salad on the side.

Nutrition Facts

507 calories; fat 35g; saturated fat 5g; cholesterol 124mg; fiber 3g; protein 42g; carbohydrates 8g; sodium 933mg; sugars 4g.
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