Week 35
August 29, 2018
This week on the menu we have Grilled Chicken and Summer Veggies with Lime Pesto. This is the perfect meal for the end of the summer and for this upcoming Labor Day weekend. This is a super quick and easy meal that you will love to make before all of the summer veggies are gone.
PREP TIME:15 min
COOK TIME:15 min
TOTAL:30 min
INGREDIENTS:
- 2 lb boneless, skinless chicken breasts, halved lengthwise
- 3 ears corn, shucked
- 3 zucchini, cut lengthwise into ½ inch-thick planks
- 2 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
- 1 lime
- 1 (7 oz) container refrigerated reduced-fat pesto (such at Buitoni)
- 2 pints grape tomatoes, halved
INSTRUCTIONS:
Preheat grill to medium-high heat. Rub chicken, corn, and zucchini with oil; sprinkle with cumin, salt, and pepper. Grill chicken, covered, 5 to 6 minutes per side or until done. Grill corn and zucchini, covered, 2 to 3 minutes per side or until charred and tender. Meanwhile, grate zest and squeeze juice from lime. Combine pesto, zest, and juice. Cut chicken in half crosswise, cut corn kernels from cobs, and dice zucchini. Divide chicken, zucchini, tomatoes, and corn among 6 plates. Drizzle with pesto and enjoy!
NUTRITION AT A GLANCE:
This recipe makes 6 servings.
Per Serving: 439 calories, 19 g fat, 3 g saturated fat, 41 g protein, 24 g carbohydrates, 4 g fiber, 738 mg sodium