Food Spicy Grilled Chicken With Shaved Zucchini Salad 1 Review 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. By Adam Dolge Adam Dolge Instagram Adam Dolge has spent his professional life creating the recipes that feed millions of Americans. For nearly two years, Adam worked for the Meredith Food Studio (now the Dotdash Meredith Food Studios) in Birmingham, Alabama, testing and developing recipes for Real Simple and other brands, including Cooking Light, Southern Living, Food & Wine, People, and Health. He currently works as the lead recipe developer for EatingWell. Real Simple's Editorial Guidelines Updated on July 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Jen Causey Hands On Time: 25 mins Total Time: 25 mins Yield: 4 Jump to Nutrition Facts Ingredients 4 (6-ounce) boneless, skinless chicken breasts 6 tablespoons olive oil, divided 1 ½ tablespoons Aleppo pepper or teaspoon crushed red pepper flakes 1 ¾ teapoons kosher salt, divided 1 teaspoon black pepper, divided ¼ cup chopped fresh flat-leaf parsley 1 clove garlic, finely chopped 5 tablespoons chopped fresh mint, divided 3 tablespoons fresh lemon juice (from 2 lemons), divided 3 medium zucchini or yellow squash ¼ cup toasted pine nuts Directions 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. 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. Rate it Print Nutrition Facts (per serving) 507 Calories 35g Fat 8g Carbs 42g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 507 % Daily Value * Total Fat 35g 45% Saturated Fat 5g 25% Cholesterol 124mg 41% Sodium 933mg 41% Total Carbohydrate 8g 3% Total Sugars 4g Protein 42g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.