Coriander Chicken with Grilled Zucchini
Generated by Alison T with the assistance of Pantry Bliss AI
Last updated on
4
40 minutes
Prep time
10 minutes
Marinade/Proof time
10 minutes
Cook time
15 minutes
Resting time
5 minutes
Inspired by the vibrancy of fresh herbs and simple grilling techniques, this dish aims to highlight the flavours of both coriander and zucchini. It brings out the freshness of seasonal produce while remaining easy to prepare, perfect for a weeknight dinner.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
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4 pieces Chicken breasts (boneless and skinless)
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30 grams Fresh coriander (finely chopped)
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15 grams Fresh basil (finely chopped)
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60 milliliters Olive oil (for marinating)
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1 teaspoon Salt
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½ teaspoon Black pepper
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2 whole Zucchini (sliced lengthwise into 1 cm thick strips)
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15 milliliters Olive oil (for grilling)
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½ teaspoon Salt
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¼ teaspoon Black pepper
Instructions
- 1. Prepare the marinade: In a mixing bowl, combine the chopped coriander, chopped basil, olive oil (60 ml), salt, and black pepper. Mix well until the herbs are well coated.
- 2. Marinate the chicken: Add the chicken breasts to the marinade, ensuring they are well coated. Cover and let marinate for at least 10 minutes.
- 3. Prepare the zucchini: Preheat the grill or grill pan over medium-high heat. Drizzle the zucchini strips with olive oil (15 ml), then sprinkle with salt and black pepper. Toss to coat evenly.
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4.
Grill the zucchini:
Place the zucchini strips on the preheated grill. Grill for about 2-3 minutes on each side, or until grill marks appear and they are tender. Remove and set aside.
Do not over-grill; they can become mushy. Aim for a slight char but keep them firm.
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5.
Cook the chicken:
In the same skillet (or a cleaned skillet), add a drizzle of olive oil over medium-high heat. Once hot, add the marinated chicken breasts and cook for about 4-5 minutes on each side, or until cooked through and the internal temperature reaches 75°C. Remove from the heat and let rest for 5 minutes.
Ensure chicken is cooked to an internal temperature of 75°C for safety.
- 6. Serve the dish: Plate the grilled zucchini alongside the sliced chicken. Optionally, garnish with additional coriander or basil.
Tips and Variations
- For a more intense coriander flavour, consider toasting the coriander seeds and grinding them into a powder before mixing in the marinade.
- Serve with a fresh salad for a refreshing contrast with the chicken and zucchini.
- Consider serving with a lemon wedge for some added acidity.
Equipment Required
Suggested Pairings
Sides
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The nuttiness of quinoa pairs well with the herbaceous chicken and adds texture.
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Creamy potatoes will complement the grilled chicken beautifully.
Drinks
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A non-alcoholic option that refreshes the palate between bites.
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This wine's acidity and fruitiness pair wonderfully with the grilled flavours of the dish.
Other Food Dishes
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A light dessert that contrasts with the savoury main dish and adds a sweet finish.