Best 4 Garlic Grilled Chicken With Pesto Zucchini Ribbons Recipes

Indulge in a tantalizing culinary journey with this delectable Garlic Grilled Chicken with Pesto Zucchini Ribbons recipe. This dish is a symphony of flavors, textures, and colors that will tantalize your taste buds and leave you craving for more. The succulent chicken is marinated in a flavorful blend of garlic, herbs, and spices, then grilled to perfection, resulting in a juicy and tender protein.

Accompanying the chicken is a medley of pesto zucchini ribbons, a vibrant and refreshing complement that adds a burst of color and herbaceousness to the dish. The pesto, made with fresh basil, pine nuts, and Parmesan cheese, infuses the zucchini ribbons with a rich, nutty flavor that perfectly balances the savory chicken.

This recipe also includes two additional delectable recipes: a refreshing Cucumber Mint Salad and a tangy Lemon Tahini Dressing. The salad, with its crisp cucumbers, refreshing mint, and zesty dressing, provides a light and refreshing contrast to the richness of the chicken and pesto zucchini. The lemon tahini dressing, with its creamy texture and bright citrus flavor, adds an extra layer of complexity and depth to the dish.

Together, these recipes create a harmonious and unforgettable dining experience. The Garlic Grilled Chicken with Pesto Zucchini Ribbons is a culinary masterpiece that is perfect for any occasion, whether it's a casual weeknight dinner or an elegant celebration.

Let's cook with our recipes!

CHICKEN PESTO AND ZUCCHINI "PASTA" RECIPE BY TASTY

Chicken Pesto And Zucchini

Here's what you need: fresh basil, grated parmesan cheese, pine nuts, garlic, lemon, salt, pepper, olive oil, oil, zucchinis, cherry tomato, boneless, skinless chicken breasts

Provided by Matthew Johnson

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 cups fresh basil
1 cup grated parmesan cheese
½ cup pine nuts
2 cloves garlic
½ lemon, juiced
salt, to taste
pepper, to taste
½ cup olive oil
oil
3 zucchinis
1 cup cherry tomato
2 boneless, skinless chicken breasts, chopped

Steps:

In a food processor, combine the basil, Parmesan, pine nuts, garlic, lemon juice, salt, pepper, and olive oil. Pulse until smooth texture. Set aside.
With a vegetable peeler, shave ribbons of the zucchini until you reach the seeds. Set aside.
Slice the cherry tomatoes and set aside.
Heat a 4-quart jumbo cooker over medium-high. Add a little oil, the chicken breasts, and sprinkle with salt and pepper. Cook until the chicken is cooked through and browned on all surfaces.
Turn off the heat and add the cherry tomatoes, pesto, and zucchini ribbons. Toss until well combined and heated through.
Enjoy!

Nutrition Facts : Calories 677 calories, Carbohydrate 12 grams, Fat 55 grams, Fiber 3 grams, Protein 37 grams, Sugar 6 grams

GRILLED GARLIC CHICKEN

Grilled Garlic Chicken image

Provided by Food Network

Categories main-dish

Time 1h57m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 (4-pound) chickens, cut into 8 pieces, backbone removed
1 bunch scallions, minced
6 garlic cloves, peeled and finely chopped
2 cups orange juice
1/4 cup cider vinegar
2 teaspoons dried oregano
2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
Serving suggestion: Grilled Summer Vegetables and Corn, recipe follows
2 eggplants, cut into 1/2-inch slices
2 zucchini, cut into 1/2-inch slices
1 red onion, cut into 1/2-inch slices
2 plum tomatoes, cut in 1/2, lengthwise
6 ears corn, shucked
Olive oil
Salt and pepper

Steps:

Place the chicken pieces in 1 or 2 large re-sealable plastic bags and add the rest of the ingredients. Seal the bag and shake to mix. Refrigerate at least 1 hour or overnight.
Heat grill to medium heat, or until the coals are lightly covered with ash. Oil the grill.
Cook the chicken, skin side up, for 20 minutes. Turn the pieces and cook an additional 15 to 20 minutes, or until a meat thermometer inserted reaches 155 degrees and the chicken is fork-tender and the juices run clear when a thigh is pricked with a fork. (It should measure 180 degrees F on an instant read thermometer). Alternately, roast the chicken in a preheated 400 degree F oven for 35 to 40 minutes.
Serve 1 bird hot and reserve the other for Days 2 and 3.
Brush the vegetables with olive oil and sprinkle with salt and pepper.
Place everything on the grill over medium heat and cook, turning frequently, for 10 to 15 minutes, or until fork tender. Serve hot, reserving 1/3 of the vegetables for Day 2 and two ears of corn for Day 3.

A GOOD EASY GARLIC CHICKEN

A Good Easy Garlic Chicken image

Sprinkle chicken breasts with garlic powder, onion powder and seasoning salt - then sautee and enjoy. Couldn't be easier! Great recipe for quick and easy meal, even for the pickiest eater!

Provided by Julia Green

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

3 tablespoons butter
4 skinless, boneless chicken breast halves
2 teaspoons garlic powder
1 teaspoon seasoning salt
1 teaspoon onion powder

Steps:

Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 1.7 g, Cholesterol 91.3 mg, Fat 10.1 g, Fiber 0.2 g, Protein 27.6 g, SaturatedFat 5.9 g, Sodium 368.1 mg, Sugar 0.5 g

GRILLED PESTO-MARINATED CHICKEN

Grilled Pesto-Marinated Chicken image

This moist and flavorful chicken is as easy as it is satisfying! Perfect with a green salad, rice, or pasta.

Provided by SunnyDaysNora

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 8h20m

Yield 4

Number Of Ingredients 6

Ingredients

1 (6 ounce) jar prepared pesto (such as Barilla® Rustic Basil Pesto)
¼ cup grated Parmesan cheese
3 ounces lemon juice
1 teaspoon ground black pepper
½ teaspoon salt
4 chicken breast halves

Steps:

Mix together pesto, Parmesan cheese, lemon juice, pepper, and salt in a 1-gallon resealable freezer bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Cook chicken on the preheated grill over indirect heat until no longer pink in the center and the juices run clear, about 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 381.2 calories, Carbohydrate 5.5 g, Cholesterol 83.7 mg, Fat 25 g, Fiber 1.5 g, Protein 33.9 g, SaturatedFat 7.2 g, Sodium 772.6 mg, Sugar 0.6 g

Tips:

To ensure the chicken is cooked thoroughly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
For a more flavorful marinade, allow the chicken to marinate for at least 30 minutes, or up to overnight.
If you don't have a grill, you can cook the chicken in a grill pan over medium heat.
For a healthier alternative, use whole wheat or gluten-free pasta instead of regular pasta.
Feel free to add other vegetables to the zucchini ribbons, such as bell peppers, mushrooms, or cherry tomatoes.
For a more flavorful pesto, use freshly chopped basil and pine nuts.
If you don't have pesto, you can use a store-bought variety or make your own using the recipe provided in the article.

Conclusion:

This garlic grilled chicken with pesto zucchini ribbons is a delicious and healthy meal that is perfect for a weeknight dinner or a summer cookout. The chicken is juicy and flavorful, and the zucchini ribbons are a light and refreshing side dish. The pesto adds a delicious and nutty flavor to both the chicken and the zucchini. This dish is sure to be a hit with your family and friends. Thank you for reading. Please visit our website for more delicious recipes.