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.
4 (6-ounce) boneless, skinless chicken breasts
6 tablespoons olive oil, divided
1½ tablespoons Aleppo pepper or teaspoon crushed red pepper flakes
1¾ 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
Sat fat 5g
How to Make It
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.
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