Ingredietes
3 medium (8 ounces each) zucchini
2 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
1/2 cup(s) (loosely packed) fresh mint leaves, chopped
4 medium (6 ounces each) skinless, boneless chicken-breast halves
3 lemons
1 tablespoon(s) chopped fresh oregano leaves
Directions
Prepare outdoor grill for covered, direct grilling on medium.
With mandoline or sharp knife, slice zucchini very thinly lengthwise. In large bowl, toss zucchini with 1 tablespoon oil, 1/4 teaspoon salt, and half of mint.
Pound chicken breasts to uniform 1/4-inch thickness. From 2 lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice. Cut remaining lemon into 4 wedges; set aside. In medium bowl, combine lemon peel and juice with oregano, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper. Add chicken to bowl and toss until evenly coated.
Place zucchini slices, in batches, on hot grill grate, and cook 2 to 4 minutes or until grill marks appear and zucchini is tender, turning over once. Remove zucchini from grill; place on large platter and sprinkle with remaining mint.
Place chicken on hot grill grate. Cover grill and cook chicken 6 to 8 minutes or until juices run clear when chicken is pierced with tip of knife, turning over once. Transfer chicken to platter with zucchini; serve with lemon wedges.
3 medium (8 ounces each) zucchini
2 tablespoon(s) olive oil
1/2 teaspoon(s) salt
1/2 teaspoon(s) coarsely ground black pepper
1/2 cup(s) (loosely packed) fresh mint leaves, chopped
4 medium (6 ounces each) skinless, boneless chicken-breast halves
3 lemons
1 tablespoon(s) chopped fresh oregano leaves
Directions
Prepare outdoor grill for covered, direct grilling on medium.
With mandoline or sharp knife, slice zucchini very thinly lengthwise. In large bowl, toss zucchini with 1 tablespoon oil, 1/4 teaspoon salt, and half of mint.
Pound chicken breasts to uniform 1/4-inch thickness. From 2 lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice. Cut remaining lemon into 4 wedges; set aside. In medium bowl, combine lemon peel and juice with oregano, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/2 teaspoon coarsely ground black pepper. Add chicken to bowl and toss until evenly coated.
Place zucchini slices, in batches, on hot grill grate, and cook 2 to 4 minutes or until grill marks appear and zucchini is tender, turning over once. Remove zucchini from grill; place on large platter and sprinkle with remaining mint.
Place chicken on hot grill grate. Cover grill and cook chicken 6 to 8 minutes or until juices run clear when chicken is pierced with tip of knife, turning over once. Transfer chicken to platter with zucchini; serve with lemon wedges.
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