Greek Pan-Grilled Chicken Breasts
with Zucchini Salad & Lemony Dill Vinaigrette
Cooking time
25 minutes
Servings
2/4
Calories
520 /serving
Without calling it a diet plan, Greece naturally knows a thing or two about paleo cooking. Herb-rubbed chicken is tossed on a grill pan until golden and juicy. It’s followed by yellow zucchini, for a splashy dill-laced salad dressed in lemon, capers and red onions.
We will send you:
- 2 Canadian-raised chicken breasts (air chilled)
- 15ml Minced garlic
- 50g Sliced red onions
- 14g Dill
- 3 Yellow zucchini
- 1 Lemon
- 20g Capers
- 6g Weekend on Mykonos spices (parsley, oregano, dill, onion powder, garlic powder, kosher salt)
You will need:
Grill pan (or large pan)
Oil
Salt & pepper (S&P)
Total Fat
28 g
Saturated Fat
4 g
Sodium
420 mg
Total Carb
26 g
Sugars
12 g
Protein
45 g
Fibre
8 g
Preparation
Cook the chicken
- Pat the chicken dry and drizzle with oil; season with ⅔ of the spices and S&P.
- In a grill pan (or large pan), heat a drizzle of oil on medium-high.
- Add the chicken* and cook, 6 to 8 min. per side, until cooked through.
- Transfer to a cutting board and let rest before slicing. Wipe out and reserve the pan.
Mise en place
- Meanwhile, juice the lemon.
- In a large bowl, make the vinaigrette by combining the lemon juice, capers, garlic, onions (roughly chop if large), 2 tbsp oil (double for 4 portions) and S&P.
- Quarter the zucchini lengthwise; halve crosswise. In a medium bowl, toss with a drizzle of oil, the remaining spices and S&P.
- Pick the dill fronds off the stems; roughly chop the fronds.
Cook the zucchini
- In the reserved pan, heat a drizzle of oil on medium-high.
- Add the zucchini and cook, 2 to 3 min. per side, until tender.
Make the salad & serve
- To the bowl of vinaigrette, add the zucchini and dill; toss well.
- Divide the chicken and salad between your plates. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
