- 4 skinless, boneless chicken breasts, about 175-225 grams (6-8 oz) each
- 2 tbsp lemon juice (preferably fresh)
- 2tbsp dijon mustard
- 1 tbsp olive oil, plus more for the grill
- 1 garlic clove, minced
- 1 tsp salt
black pepper to taste
- 1 tbsp butter
1 tbsp olive oil
1-2 garlic cloves, minced
- 1 cup of zucchini, diced
- Spaghetti noodles or other pasta of your choice
-
Zest of 1 lemon
-
1 tsp salt
-
Black pepper, to taste
-
1-2 cups grape or cherry tomatoes, cut in half
-
1/4 cup grated parmesan cheese
-
1/2 cup chopped fresh basil
- Pound chicken breasts between parchment until even in thickness.
- Whisk lemon juice, mustard, olive oil, and garlic in a large bowl. Add chicken and coat. Let sit at room temp while heating the grill.
- Preheat grill or grill pan to medium and oil grates. Season chicken with salt and pepper.
- Grill until cooked through, about 6 minutes per side. Rest on a cutting board.
- Cook pasta according to package directions.
- In a large skillet, melt butter with olive oil over medium-high heat. Add garlic; cook until fragrant, 15 seconds.
- Stir in zucchini; cook 1–2 minutes. Add pasta and toss to coat.
- Add lemon zest, salt, and pepper; cook 1 minute more.
- Stir in tomatoes and parmesan; cook 30 seconds. Remove from heat, add basil, and toss.
- Serve pasta with sliced chicken. Top with extra parmesan if desired.
