But enough of that - we still have to eat. I have been trying to venture out and try new recipes. I found that Prevention Magazine is a great place to start. They feature a few key recipes each month. They are not only good, but good for you, too!
Heath and I love zucchini, so this recipe caught my eye. I mean how can you go wrong with chicken and zucchini? It is a recipe that has summer written all over it!
Tips I learned cooking Greek Grilled Chicken and Zucchini:
- Squash tastes best when it has a chance to caramelize. It really changes the flavor and makes it sweet and nutty.
- A hot skillet browns best. Add your olive oil and wait until you see it begin to steam. Then begin cooking food.
- I like to mix zucchini and yellow squash. It provide a beautiful presentation and adds more complexity to the flavors.
Recipe for Greek Grilled Chicken and Zucchini/Squash (all credit to Prevention Magazine:
- Combine 3 tablespoons of fresh lemon juice, 2 tablespoons of chopped fresh oregano, 2 teaspoons of minced garlic and 1 teaspoon of olive oil.
- Add 2 chicken breasts to marinade and let sit for 15 minutes.
- Slice zucchini and squash in 1/4 inch rounds or long slices. Toss and coat with 1 teaspoon of olive oil.
- Grill both the chicken and zucchini/squash in hot pan until golden brown. Approximately 7-8 minutes.
- Serve immediately.
