Serves 4 Cook Time 7-10
1/2 C extra virgin olive oil
2 Tbsp fresh parsley, chopped
1 1/2 Tbsp fresh dill, chopped
3 garlic cloves, minced
1 1/2 tsp grated lemon zest
1 Tbsp fresh lemon juice
1/4 tsp red pepper flakes
8 (1 1/2 lbs) thin-cut boneless, skinless chicken cutlets
4 (1 1/2 lbs) zucchini sliced lengthwise into thin ribbons
1/2 C fresh mint, shredded
1/2 C (4oz.) fat-free feta cheese
salt & pepper
Zucchini Salad: Wash and dry zucchini. Using a mandolin set to it’s thinnest setting, carefully shave the zucchini into thin, long ribbons. If you do not have a mandolin, use a vegetable peeler. Make them as thin as possible.
For the Chicken:
- Combine 1/4 C oil, parsley, dill, 2 garlic cloves, 1 tsp lemon zest, red pepper flakes, 1/4 tsp salt, and 1/4 tsp pepper in a medium bowl. Add the chicken and turn to coat. (You can also marinate this in the fridge for a couple of hours if you have time.)
- Whisk the remaining oil, garlic, lemon zest, juice, salt and pepper in a small bowl and toss the zucchini gently by hand in the bowl.
- Grill the chicken over direct heat until lightly charred and the chicken registers 160 degree (about 2-3 minutes per side).
- On each plate, serve the zucchini salad topped with 1oz. of cheese and one chicken cutlet.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center