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Oregano Grilled Chicken
with with lemony zucchini ribbon salad

Active: 40 Total: 60
Fire up the grill (or stovetop) and make a double batch of herb-marinated chicken tonight to use in two meals.
Smarts #1: The marinade for the chicken and the dressing for the salad are made with similar ingredients, so be sure to get all of the ingredients out and make both at once.
Smarts #2: The zucchini ribbon salad will be great if served raw so that the zucchini still has some crunch, but feel free to cook it briefly if you'd like it more tender.
Cooking methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Oregano Grilled Chicken (for 2 nights):
  • Vinegar, red or white wine - 3 Tbsp
  • Oil, cooking - 3 Tbsp
  • Oregano, dried - 2 tsp
  • Honey - 1 tsp
  • Chicken breast, boneless and skinless (enough for two nights) - 2 lbs , halved to thin
Lemony Zucchini Ribbon Salad:
  • Lemon juice - 1 Tbsp
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Oregano, dried - 1/2 tsp
  • Salt - 1/2 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Broccoli - 1 lb , finely chopped
  • Bell peppers, red - 1/2 , diced
  • Zucchini - 1 lb , spiralized or sliced into ribbons with a vegetable peeler; sub cubes
  • Olives, any type - 1/2 cup , sliced (look for pre-sliced to save time)

Choose Cooking Method

Prep

  1. Make marinade - Combine vinegar (portion for chicken), cooking oil, oregano (portion for chicken), and honey (portion for chicken). (Can be done up to 5 days ahead)
  2. Marinate chicken - (If prepping right before cooking, get grill heating first. This makes enough for 2 nights.) Slice chicken in half to thin. Add to marinade and tenderize with a fork. Turn to coat in marinade. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  3. Make dressing - Whisk together lemon juice, vinegar (portion for salad), mustard, oregano (portion for salad), salt, honey (portion for salad), and olive oil. (Can be done up to 5 days ahead)
  4. Broccoli / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  5. Pre-cook Broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until tender, 3 to 5 minutes. (Can be done 1 day ahead)
  6. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice your zucchini to make a zucchini saute.) (Can be done 1 day ahead)
  7. Make zucchini ribbon salad - (This salad uses raw zucchini ribbons. If using zucchini cubes or if you just prefer the zucchini ribbons to be slightly more tender, saute in some oil until cooked to your liking - ~2 minutes for ribbons and ~5 minutes for cubes.) Combine zucchini, broccoli, bell peppers, and olives. Fold in dressing.

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Make

  1. Remove chicken from marinade (discard marinade). Season with some salt and pepper.
  2. Heat grill to 425F / 218C degrees, keeping one part over direct heat and one part over indirect heat.
  3. Brush grates with some oil and place chicken over direct heat. Sear chicken on both sides until lightly charred.
  4. Move chicken to indirect heat and continue cooking until chicken is cooked through, 165F / 74C degrees.
  5. Gently stir zucchini ribbon salad to reincorporate any dressing that has settled in the bottom of the bowl. Season with some salt and pepper.
  6. Serve chicken (reserve half for Wednesday) with zucchini ribbon salad. Enjoy!
  7. If you want to get a head start on Wednesday’s meal, go ahead and thinly slice the portion of chicken for that night.

Prep

  1. Make marinade - Combine vinegar (portion for chicken), cooking oil, oregano (portion for chicken), and honey (portion for chicken). (Can be done up to 5 days ahead)
  2. Marinate chicken - (This makes enough for 2 nights.) Slice chicken in half to thin. Add to marinade and tenderize with a fork. Turn to coat in marinade. Marinate for at least 20 minutes and up to a day. (Can be done 1 day ahead)
  3. Make dressing - Whisk together lemon juice, vinegar (portion for salad), mustard, oregano (portion for salad), salt, honey (portion for salad), and olive oil. (Can be done up to 5 days ahead)
  4. Broccoli / Bell peppers - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  5. Pre-cook Broccoli - Place broccoli in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until tender, 3 to 5 minutes. (Can be done 1 day ahead)
  6. Zucchini - Turn zucchini into 'noodles' with a spiralizer or peel off strips with a peeler. (Note: If you prefer, you can also just slice your zucchini to make a zucchini saute.) (Can be done 1 day ahead)
  7. Make zucchini ribbon salad - (This salad uses raw zucchini ribbons. If using zucchini cubes or if you just prefer the zucchini ribbons to be slightly more tender, saute in some oil until cooked to your liking - ~2 minutes for ribbons and ~5 minutes for cubes.) Combine zucchini, broccoli, bell peppers, and olives. Fold in dressing.

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Make

  1. Remove chicken from marinade (discard marinade). Season with some salt and pepper.
  2. Heat a large grill pan or skillet over medium-high heat. Brush with some cooking oil. Add chicken and sear until both sides are deep golden brown, ~3 minutes on each side.
  3. Reduce heat to low-medium and cover pan with a lid or foil. Continue cooking until chicken is cooked through, 165F / 74C degrees.
  4. Gently stir zucchini ribbon salad to reincorporate any dressing that has settled in the bottom of the bowl. Season with some salt and pepper.
  5. Serve chicken (reserve half for Wednesday) with zucchini ribbon salad. Enjoy!
  6. If you want to get a head start on Wednesday’s meal, go ahead and thinly slice the portion of chicken for that night.

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