Zucchini Ribbons with Grilled Chicken and Preserved Lemon

Name: Zucchini Ribbons with Grilled Chicken and Preserved Lemon
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 tbsp extra-virgin olive oil; 2 tbsp lemon juice; 2 tbsp preserved lemon, finely chopped; 1 tbsp tahini; 1 garlic clove, grated; 1 tsp honey; 0.5 tsp kosher salt; Pinch of black pepper; 1 lb boneless skinless chicken breasts; 1 garlic clove, roughly chopped; 2 tbsp lemon juice; 2 tbsp extra-virgin olive oil; 0.5 tsp kosher salt; 0.5 tsp freshly ground black pepper; 2 small zucchini, peeled into ribbons; 0.5 lb asparagus, peeled into ribbons; 0.5 cup pomegranate seeds; 0.25 cup chopped fresh mint leaves; 0.25 cup roughly chopped toasted pistachios

Raw zucchini and asparagus ribbons with pomegranate seeds, mint, and pistachios topped with grilled lemony chicken and a preserved-lemon tahini dressing; zucchini supplies carotenoids linked to lower cardiovascular risk.

From The Young Forever Cookbook

Zucchini Ribbons with Grilled Chicken and Preserved Lemon

Prep: 20 min
Cook: 15 min
Total: 35 min
Yield: 4 servings
Category: Salad
Cuisine: Mediterranean

Nutrition (estimated)

per 1 bowl

Calories: 380 kcal
Protein: 30 g
Fat: 22 g
Carbs: 16 g
Fiber: 4 g
Sugar: 6 g
Sodium: 640 mg

Ingredients

2 tbsp extra-virgin olive oil
2 tbsp lemon juice
2 tbsp preserved lemon, finely chopped
1 tbsp tahini
1 garlic clove, grated
1 tsp honey
0.5 tsp kosher salt
Pinch of black pepper
1 lb boneless skinless chicken breasts
1 garlic clove, roughly chopped
2 tbsp lemon juice
2 tbsp extra-virgin olive oil
0.5 tsp kosher salt
0.5 tsp freshly ground black pepper
2 small zucchini, peeled into ribbons
0.5 lb asparagus, peeled into ribbons
0.5 cup pomegranate seeds
0.25 cup chopped fresh mint leaves
0.25 cup roughly chopped toasted pistachios

Zucchini Asparagus Chicken Pomegranate Pistachios Tahini

Instructions

Dressing: Whisk all dressing ingredients until smooth; set aside.
Chicken: Preheat grill to 450°F or heat a grill pan over medium-high. Halve chicken breasts horizontally starting at the thicker end. Toss with garlic, lemon juice, olive oil, salt, and pepper; set aside.
Salad: Lay zucchini and asparagus peels on a paper-towel-lined bowl to draw out moisture. Arrange ribbons and curls on a platter; top with pomegranate seeds, mint, and pistachios.
Grill chicken 5–7 min per side until internal temp reaches 165°F. Rest briefly, then slice thin.
Drizzle salad with dressing and serve alongside the sliced chicken.