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Grilled Basil Chicken and Zucchini

grilled basil chicken and zucchini
Danielle Occhiogrosso Daly

Fire up the grill for this healthy, basil-infused summer dish.

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Cal/Serv: 400
Yields: 4 servings
Total Time: 0 hours 20 mins
1 c.

white rice


lime, plus wedges for serving


cloves garlic

1 tbsp.

low-sodium soy sauce

1/2 tsp.



red chile, thinly sliced


small zucchini (about 1 1/4 lbs), halved lengthwise

2 tbsp.

olive oil, divided

Kosher salt and pepper 

1 lb.

chicken tenders

2 1/2 c.

basil, roughly chopped

  1. Cook rice per package directions.
  2. Zest lime into large bowl, then squeeze in 2 tablespoons juice. Finely grate garlic into bowl, then stir in soy sauce, sugar, and chile.
  3.  Brush zucchini with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Rub chicken tenders with remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper. Grill zucchini until just barely tender and chicken until just cooked through, about 3 minutes per side; transfer to cutting board.
  4. Cut zucchini and chicken into pieces and toss in sauce; fold in basil and serve over rice with lime wedges.

Nutritional Information (per serving): About 400 calories, 10.5 g fat (1.5 g saturated), 29 g protein, 450 mg sodium, 46 g carb, 3 g fiber

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