Name: Grilled Balsamic Chicken with Zucchini Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs Chicken Breasts; 0.25 cup Balsamic Vinegar; 3 tbsp Extra Virgin Olive Oil; 1 tbsp Honey; 3 cloves Garlic cloves, minced; 4 medium Zucchini, spiralized; 1 cup Cherry tomatoes, halved; 0.25 cup Fresh Basil, julienned; 1 tsp Salt; 0.5 tsp Black Pepper

"Experience a burst of Mediterranean flavors with succulent balsamic-glazed chicken breast served atop a vibrant bed of tender zucchini noodles. This nutrient-dense dish is light, satisfying, and perfect for those looking for a gourmet low-carb dinner option."

1 Ingredients

Qty	Item
1.5 lbs 680 g	Chicken Breasts
0.25 cup 60 ml	Balsamic Vinegar
3 tbsp 45 ml	Extra Virgin Olive Oil
1 tbsp 15 ml	Honey
3 cloves 9 g	Garlic cloves, minced
4 medium 800 g	Zucchini, spiralized
1 cup 150 g	Cherry tomatoes, halved
0.25 cup 10 g	Fresh Basil, julienned
1 tsp 6 g	Salt
0.5 tsp 1 g	Black Pepper

2 Instructions

In a small bowl, whisk together the balsamic vinegar, 2 tablespoons of olive oil, honey, half of the minced garlic, salt, and pepper to create the marinade.

Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Let marinate for at least 20 minutes in the refrigerator.

Preheat your grill or grill pan to medium-high heat. Lightly oil the grates.

Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.

While the chicken rests, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the remaining garlic and sauté for 30 seconds until fragrant.

Add the zucchini noodles and cherry tomatoes to the skillet. Sauté for 2-3 minutes just until tender-crisp. Avoid overcooking to prevent sogginess.

Season the zucchini noodles with a pinch of salt and pepper. Toss in the fresh basil.

Divide the zucchini noodles among four plates, top with the sliced grilled chicken, and drizzle with any remaining pan juices.

·
To prevent watery zucchini noodles, sprinkle the raw zoodles with a little salt and let them sit in a colander for 10 minutes, then pat dry before sautéing.
·
Ensure your grill is fully preheated to get those beautiful char marks and lock in the chicken's juices.
·
Use a spiralizer for the best 'noodle' texture, but a julienne peeler also works in a pinch.
·
If you prefer a thicker sauce, simmer the leftover marinade in a small saucepan for 5 minutes until reduced to a glaze.

? Frequently Asked Questions

Can I make this on a stovetop if I don't have a grill?

Absolutely! You can use a cast-iron skillet or a regular non-stick pan over medium-high heat to sear the chicken.

How long can I store the leftovers?

The chicken stays fresh for up to 3 days in an airtight container. However, zucchini noodles are best eaten fresh as they release water when reheated.

Is this recipe Keto-friendly?

It is very low-carb! To make it strictly Keto, omit the honey or replace it with a sugar-free sweetener like erythritol.

Can I use other vegetables?

Yes, yellow squash or sweet potato noodles (swoodles) work beautifully with this balsamic flavor profile.

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