We’ve had a pretty warm summer here and in a house with no AC, I try not to make it any hotter inside than necessary, which means we do a lot of cooking on the BBQ. As much as I enjoy a burger or a smokey, it’s easy to let things get monotonous when defaulting to the BBQ due to heat!
While this serves 2, it is easy to scale up. While I usually want leftovers for lunches, we were going out of town and I wanted to clear out the fridge. To be honest, I usually don’t blog things that I don’t absolutely love, and this probably wasn’t my favourite. I found the dressing a smidge sweet for my taste(felt like I should have used regular red wine vinegar), and I prefer my zoodles hot. But my husband absolutely loved it, and fellow foodie TL insisted I blog it after she tried the leftovers the next day. This would also work with a generous helping of romaine lettuce to make it more a salad rather than the zoodles if you prefer.
You will need:
For the marinade and chicken
- 2 boneless skinless chicken breasts
- 2 cloves garlic
- 1/4 cup canola or olive oil
- zest and juice of 1 lemon
- 1 tbsp dry oregano
- 1 shallot minced- or about 1 tbsp minced red onion
- 1/2 tsp salt
- 1/4-1/2 tsp fresh ground pepper
- zest and juice of one lemon
- 1/4 cup oil
- 1 clove garlic
- 1-2 tsp dry oregano
- 1/2 tsp mint
- few grinds of pepper
- 2 tbsp red wine vinegar – I used lambrusco red wine vinegar, which is quite a bit sweeter than regular red wine vinegar
Salad and add ins
- 1 roasted red pepper cut into strips
- 6 pepperoncini peppers
- 1 cup mini pearl bocconcini
- 3/4 cup cherry tomatoes, halved
- 2 smallish zucchini, spiralized
- 1 tsp salt
- other add ins that would have been welcome – feta instead of bocconcini, cucumber, red onion, olives.
Whisk together all ingredients for marinade. Add chicken breasts and allow to marinate in fridge for at least two hours, or up to over night.
Whisk together all dressing ingredients and set aside – avoid adding salt the the dressing as the zucchini will be a bit salty.
Spiralize zucchini. Place in a colander over a bowl and sprinkle with 1-2 tsp of salt. Give it a good stir around and allow to drain over colander. Allow zucchini to sit and drain for around 30 min. In this time it will release quite a bit of moisture, and end up with a still crisp but almost cooked texture.
Prepare add ins. I made my own roasted red pepper on the bbq because I didn’t happen to have any in the fridge – jarred ones will work just fine 🙂 To roast a pepper on the bbq, halve, remove seeds and brush with canola oil. BBQ over direct heat on high for a few minutes on each side until skin is bubbled and blackened. Remove from heat, and when cool, remove skin. Slice up pepperoncinis, cherry tomatoes and any other add ins you are using.
Remove chicken from marinade, and BBQ over medium direct heat for about 7 minutes on each side, keeping the lid closed as much as possible. Cooking time will vary depending on the thickness of your chicken breast.
When chicken is finished set aside to cool for a minute while you assemble plates. Put zoodles on the bottom, then arrange all other add ins on top. Slice chicken breasts and place on top. Give dressing a whisk and divide between plates. Yum! A healthy supper that didn’t require the oven 🙂