GRILLED GARLIC CHICKEN
Provided by Food Network
Categories main-dish
Time 1h57m
Yield 4 to 6 servings
Number Of Ingredients 16
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.
CHICKEN PESTO AND ZUCCHINI "PASTA" RECIPE BY TASTY
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
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
GARLIC CHICKEN AND ZUCCHINI
Chunks of chicken and zucchini are quickly browned in a skillet, then tossed with grated Parmesan cheese, and served with hot cooked rice for a quick and delicious weeknight meal.
Provided by Bird's Eye
Categories Trusted Brands: Recipes and Tips Birds Eye®
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Toss chicken with 1 tablespoon olive oil and garlic in large bowl. Season, if desired, with salt and black pepper. Preheat large nonstick skillet over medium-high heat and cook chicken mixture, stirring occasionally, 6 minutes or until golden brown.* Remove chicken; set aside.
- In same skillet heat remaining oil and cook Recipe Ready Sliced Zucchini, stirring occasionally, 5 minutes or until tender and starting to brown. Add back chicken and toss to heat through. Sprinkle with parmesan cheese and, if desired, chopped parsley. Serve with hot cooked rice.
Nutrition Facts : Calories 230.2 calories, Carbohydrate 4.1 g, Cholesterol 71.4 mg, Fat 11.1 g, Fiber 0.1 g, Protein 26.5 g, SaturatedFat 2.3 g, Sodium 103.8 mg
GRILLED PESTO-MARINATED CHICKEN
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
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
GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS
The first time I substituted zucchini noodles for regular pasta, it was because I was trying to reduce carbohydrates and calories. Now I make them because we love the flavor and texture they bring to dishes. This dish is just as delicious if you substitute shrimp for the chicken. -Suzanne Banfield, Basking Ridge, New Jersey
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.
Nutrition Facts : Calories 397 calories, Fat 18g fat (6g saturated fat), Cholesterol 116mg cholesterol, Sodium 636mg sodium, Carbohydrate 14g carbohydrate (7g sugars, Fiber 3g fiber), Protein 44g protein. Diabetic Exchanges
CARROT & ZUCCHINI RIBBONS WITH PESTO
The vegetables are sliced into long strands and mixed with pesto for this pretty, summery dish. From The Classic Vegetarian Cookbook.
Provided by Enjolinfam
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the carrots and zucchini into long, fine strands or ribbons by drawing a vegetable peeler down the length of them.
- Pour 1/2 inch of boiling water into a saucepan and add the carrots. Cover the pan, and half-boil, half-steam the carrots over moderate heat for 2-3 minutes. Add the zucchini and cook for 1-2 minutes longer (zucchini cook quickly; don't let them become waterlogged). Drain.
- Transfer the vegetables to a bowl, add the pesto and a little seasoning, mix well, and serve at once.
GRILLED CHICKEN RIGATONI WITH PESTO ALFREDO SAUCE
This is one of my favorites. Great with a crusty loaf of french bread! Would also be tasty with shrimp or scallops instead of the chicken. You can adjust the amount of red pepper flakes to your liking. The cooking time is for the rigatoni. I give directions for grilling the chicken with an indoor grill, but you can grill or cook the chicken any way you prefer.
Provided by ChipotleChick
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the rigatoni according to package directions. Drain, place back in the pot, and stir in the olive oil (to avoid sticking).
- Grill the chicken breasts on an indoor grill, 6 minutes per side or until juices run clear. Cut into strips.
- Melt the butter in a medium saucepan over medium heat.
- Slowly whisk in the flour until smooth and pasty.
- Add milk gradually, whisking well after each small addition, then until no clumps can be seen.
- Add the sundried tomatoes.
- Heat over medium, whisking constantly, until heated and thick (sauce will thicken the more you cook it).
- Add the pesto sauce and mix well.
- Sprinkle the parmesan in, and whisk.
- Add the crushed garlic,chopped tomato, white (or black) pepper, and red pepper flakes.
- Remove from heat, and add salt to taste.
- Pour over rigatoni, mix and serve!
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