Bbq Chicken Breast With Zucchini Sauce Recipes

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BBQ CHICKEN BREAST WITH ZUCCHINI SAUCE



BBQ Chicken Breast With Zucchini Sauce image

Sounds yummy! I haven't made this yet but when I do, I'll certainly be using home made chicken stock rather than water in the zucchini sauce. It makes sense that it's going to be more flavoursome; and I'll probably using slightly less than the 300ml specified (300ml = approximately 11/4 cups) so that I can add a little white wine, or champagne. Adapted from Neil Perry's recipe from Fresh And Fast, which I found on the Lifestyle Food Channel website.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 chicken breast fillets, skinless
3 large zucchini, sliced 1/2cm thick
4 garlic cloves, roughly chopped
extra virgin olive oil
sea salt, to taste
fresh ground black pepper, to taste
300 ml water (homemade chicken stock preferred, see also the suggestion for adding wine in the description above) or 300 ml chicken stock (homemade chicken stock preferred, see also the suggestion for adding wine in the description above)
50 g softened butter

Steps:

  • Heat the extra virgin olive oil in a large (preferably non-stick) pan.
  • Add the garlic and sea salt and sauté for a couple of minutes, until the garlic has softened.
  • Add the zucchini and a little more salt and continue sautéing, stirring continuously.
  • Add the water or stock (or stock and wine)and allow the contents of the pan to simmer for 2 or 3 minutes, until the zucchini is well softened.
  • Remove half the zucchini from the pan and blend it roughly with the butter. Return this to the pan and add pepper, salt and a dash more olive oil.
  • Meanwhile, sprinkle the chicken breasts well with salt and extra virgin olive oil and chargrill them for a couple of minutes on each each side to produce a criss-cross effect. Add another dash of salt to the chicken breasts when you turn them. This melts into the meat as it rests. Rest the chicken breasts for 2 minutes.
  • Spoon the zucchini sauce onto the two plates and serve the chicken over the top with a dash of extra virgin olive oil and a sprinkling of freshly ground black pepper.

Nutrition Facts : Calories 269.5, Fat 21.7, SaturatedFat 13.2, Cholesterol 53.4, Sodium 221.7, Carbohydrate 17.1, Fiber 5, Sugar 12.2, Protein 6.5

GRILLED CHICKEN BREASTS WITH FIRE ROASTED TOMATO SAUCE ROASTED ZUCCHINI WITH OREGANO AND LEMON



Grilled Chicken Breasts with Fire Roasted Tomato Sauce Roasted Zucchini with Oregano and Lemon image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
8 boneless, skinless chicken breast halves
Salt
Freshly ground black pepper
12 Roma (plum) tomatoes, halved
4 medium zucchini, halved lengthwise
1 lemon, juice and zest
1 teaspoon dried oregano
2 tablespoons balsamic vinegar
2 teaspoons hot sauce
1 teaspoon chili powder

Steps:

  • Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
  • Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season tomatoes and zucchini with salt and pepper. Season zucchini with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes.
  • In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process until smooth. Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve half of the zucchini and reserve the extra chicken, tomatoes and zucchini for other meals.

GRILLED BBQ CHICKEN BREASTS



Grilled BBQ Chicken Breasts image

This marinade will make your regular grilled BBQ breasts burst with flavor and a little kick!

Provided by Jennifer

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 6h25m

Yield 4

Number Of Ingredients 9

¼ cup avocado oil
¼ cup BBQ sauce
¼ cup apple cider vinegar
2 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon coarse sea salt
¼ teaspoon cayenne pepper
1 pound skinless, boneless chicken breasts

Steps:

  • Combine avocado oil, barbeque sauce, vinegar, garlic, onion powder, paprika, salt, and cayenne and stir until well mixed.
  • Place chicken breasts into a bowl or zip-top bag and pour 2/3 of the marinade mixture over, making sure to coat all pieces. Reserve the leftover marinade to brush chicken while grilling. Allow chicken to marinate, 6 to 24 hours for best results.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook chicken on the preheated grill, brushing with reserved marinade and turning halfway through cooking time, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 278.5 calories, Carbohydrate 7.1 g, Cholesterol 64.6 mg, Fat 16.5 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 2.4 g, Sodium 452.6 mg, Sugar 4.4 g

GRILLED CHICKEN BREASTS WITH BALSAMIC SAUCE



Grilled Chicken Breasts with Balsamic Sauce image

Juicy grilled chicken breasts topped with a tangy balsamic, tomato, and onion sauce.

Provided by whitney

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 3

Number Of Ingredients 10

3 skinless, boneless chicken breasts
1 pinch salt and ground black pepper to taste
1 tablespoon olive oil
1 medium onion, thinly sliced
1 (14.5 ounce) can diced tomatoes
1 cup chicken broth
½ cup balsamic vinegar
2 tablespoons chopped fresh basil
1 tablespoon cold water
1 teaspoon cornstarch

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate. Season both sides of the chicken breasts with salt and pepper.
  • Cook on the preheated grill until no longer pink in the centers and the juices run clear, about 8 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let rest for 5 minutes before slicing into strips.
  • Heat olive oil in a large pan over medium-high heat. Add onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add diced tomatoes, chicken broth, balsamic vinegar, and basil. Bring to a boil; reduce heat to a simmer and cook for 5 minutes. Season with salt and pepper.
  • Mix water and cornstarch together in a small bowl and slowly add to the balsamic sauce. Stir until thickened. Toss chicken strips in balsamic sauce and serve.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 15.3 g, Cholesterol 66.6 mg, Fat 7.5 g, Fiber 1.8 g, Protein 25.7 g, SaturatedFat 1.4 g, Sodium 720.4 mg, Sugar 11.2 g

GRILLED CHICKEN BREASTS WITH BBQ SAUCE



Grilled Chicken Breasts with BBQ Sauce image

For this all-American classic that's great for lunch or dinner, use a great homemade sauce and pick your method: Slow-cook a whole bird for the juiciest results or grill smaller pieces for a fast meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 3

4 chicken breast halves
Coarse salt and ground pepper
1/3 cup Classic Barbecue Sauce

Steps:

  • Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
  • Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
  • About 1 minute before chicken is done, brush with barbecue sauce.

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