Ingredients For the chicken 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 For the pasta 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 Directions Chicken 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. Pasta 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.