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Low carb, ready in 15 min!
20 minutes
BBQ
One pot wonder

Grilled Chicken Breasts & Zucchini Wedges

with Bocconcini, Walnuts & Pesto Vinaigrette

Cooking time

20 minutes

Servings

2/4

Calories

650 /serving

Bouncy, herby, summery goodness, all on one plate. A clean Italian flavour profile and Clean15 considerations come together charmingly in this simple affair. Chicken breasts and thick-cut wedges of zucchini take a moment over flames, until they’re tender-cooked and oh-so juicy. Dress things up with a clever basil pesto and red wine vinaigrette and an inventive garnish that incorporates morsels of bocconcini for softness and walnuts for crunch.

We will send you:

  • 2 Chicken breasts
  • 45ml Basil pesto
  • 2 Zucchini (green, yellow or heirloom)
  • 30ml Red wine vinegar
  • 25g Chopped walnuts
  • 50g Bocconcini
  • 10.5g Peperone Per Favore spices (salt, garlic, sugar, red bell pepper, green bell pepper, paprika, turmeric, cayenne pepper, dried vegetables, spices, mustard, lemon oil, black pepper)

Contains: Milk, Mustard, Sulphites, Walnuts, Cashews

You will need:

Olive oil
Oil
Salt & pepper (S&P)
BBQ (or 2 grill pans)
Total Fat
46 g
Saturated Fat
8 g
Sodium
880 mg
Total Carb
11 g
Sugars
5 g
Protein
49 g
Fibre
3 g
Preparation
a picture
Mise en place
Heat the BBQ on high, making sure to oil the grill first. Quarter the bocconcini. Quarter the zucchini lengthwise, then halve crosswise; toss with 1 tbsp olive oil (double for 4 portions) and S&P.
a picture
Grill the chicken
Pat the chicken* dry with paper towel; season with ⅔ of the spices and S&P. Grill on the BBQ (or in a grill pan heated with a drizzle of oil on medium-high, partially covered), 6 to 8 min. per side, until cooked through. Transfer to a cutting board and let rest for 5 min. before slicing against the grain.
a picture
Grill the zucchini
Meanwhile, grill the zucchini on the BBQ (or in a second grill pan heated on medium-high), turning occasionally, 4 to 6 min., until tender.
a picture
Make the vinaigrette & nut garnish
In a medium bowl, combine the pesto, vinegar, remaining spices and 2 tbsp olive oil (double for 4 portions). In a small bowl, combine ⅔ of the vinaigrette, the bocconcini, walnuts and S&P.
a picture
Plate your dish
Divide the chicken and zucchini between your plates. Top with the nut garnish. Drizzle with the remaining vinaigrette. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.