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Chicken Zucchini with Almond Salsa Verde (09.05.13)

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Posted at 11:04 AM, Sep 05, 2013
and last updated 2013-09-05 13:04:02-04
  • 1 cup chopped fresh parsley
  • 2 tablespoons chopped almonds, toasted
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons capers, chopped
  • 1/2 teaspoon grated lemon rind
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon chopped fresh thyme
  • 1/2 teaspoon chopped fresh oregano
  • 1/4 teaspoon no-salt seasoning
  • 1/8 teaspoon freshly ground black pepper
  • 1 garlic clove, minced

Skewers:

  • 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
  • 6 small zucchini, cut into 1-inch slices (about 1 1/4 pounds)
  • olive oil cooking spray
  • 1/4 teaspoon no-salt seasoning
  • 1/8 teaspoon freshly ground black pepper

Soak 12 (10-inch) wooden skewers in water 30 minutes to prevent burning. Prepare grill to medium-high heat.

To prepare salsa, combine first 12 ingredients; set aside.

To prepare skewers, thread chicken and zucchini alternately onto each of 12 (10-inch) skewers. Coat skewers with cooking spray; sprinkle evenly with 1/4 teaspoon no salt seasoning and 1/8 teaspoon pepper. Place on grill rack; grill 6 minutes or until done, turning once. Serve with salsa.