- 2
- 20 mins
- 32 mins
Ingredients
- Oregano Chicken:
- 2 Skinless Boneless, Chicken Breasts – pounded to even thickness* (about 1 pound total)
- 1 tsp Anchovy Paste (can substitute 1 anchovy, minced)
- 3 Cloves of Garlic – minced
- 1/4 Cup Extra Virgin Olive Oil
- 1 1/2 tsp Lemon Juice
- 1/2 tsp Lemon Zest
- 1/2 small Yellow Onion – thinly sliced
- 1/4 Cup Fresh Oregano – roughly chopped, plus more for garnishing
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Vegetable Oil – to brush grates
- Zoodles:
- 2 Zucchini – spiralized (about 1 pound total)
- 3/4 tsp Kosher Salt
- 1 TBS Lemon Juice (about 1 small lemon)
- 1/2 tsp Lemon Zest
- 1 TBS Extra Virgin Olive Oil
- 1 small clove of garlic - minced
- Bowl Garnishes, to taste (optional):
- Bocconcini Cheese
- Sweet Roasted Red Peppers- thinly sliced
- Green Olives
- Pine Nuts
- Lemon Zest
- Fresh Oregano Leaves
- Crushed Red Pepper Flakes
Preparation
Step 1
Marinate the Chicken: In a large Ziploc bag combine the anchovy paste, garlic, olive oil, lemon juice, lemon zest, onion and oregano. Add chicken breasts and toss to coat. Set aside in the refrigerator for 6 hours to overnight to allow to marinate.
Meanwhile, Prepare the Zucchini Noodles: Transfer the “noodles” to a fine mesh strainer set into a large bowl. Generously salt the noodles and toss to coat. Set aside for 30 minutes to allow the salt to remove excess moisture from the “noodles” and drain. Use a clean tea towel or paper towels to squeeze as much moisture as possible out of the noodles. Transfer to a medium sized bowl.
In a small bowl whisk together lemon juice, olive oil, lemon zest, garlic and a pinch of pepper. Pour mixture over zucchini noodles and toss to combine.
To Grill the Chicken: Remove chicken from fridge and allow to sit at room temperature for 30 minutes before grilling. Heat a grill, or grill pan, to medium/medium-high heat. Generously oil grates with vegetable oil. Remove chicken from marinade and allow excess to drip off and back into bag. Discard marinade.
Grill chicken until browned, about 3-6 minutes. Flip and continue to grill on the second side and until browned and chicken is cooked through* (an instant read thermometer registers 160 degrees F.), an additional 3-6 minutes. Transfer to a clean work surface and allow to rest for 5-10 minutes. Cut into large bite sized pieces.
To Serve: Divide zoodles equally between two bowls. Top with grilled chicken, bocconcini, red peppers, green olives and pine nuts. Garnish with lemon zest and oregano. Serve and enjoy!
Notes
*Use a meat mallet, or use a rolling pin, to pound chicken to even thickness (about ¾’’ thick) for juicy, evenly cooked chicken.
*If chicken is starting to brown too quickly before thermometer registers 160 degrees F, move chicken to a cooler side of the grill to finish cooking.
*Grilling time for chicken will depend on thickness and size of chicken