Coriander Chicken with Grilled Zucchini
This dish features marinated chicken that's pan-seared to perfection and served alongside beautifully grilled zucchini, elevating the flavours of both ingredients. The coriander adds a fresh, aromatic twist, while the zucchini provides a light, textured side that complements the chicken perfectly.
- Total
- 40 min
- Serves
- 4
- Level
- Everyday
Created with Pantry Bliss
Ingredients
4 servings
For the chicken
- 4 pieces Chicken breasts, boneless and skinless
- 30 grams Fresh coriander, finely chopped
- 15 grams Fresh basil, finely chopped
- 60 milliliters Olive oil, for marinating
- 1 teaspoon Salt
- ½ teaspoon Black pepper
For the zucchini
- 2 whole Zucchini, sliced lengthwise into 1 cm thick strips
- 15 milliliters Olive oil, for grilling
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
- Prep
- 10 min
- Marinate
- 10 min
- Cook
- 15 min
- Rest
- 5 min
About this recipe
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.
Method
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Step 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.
-
Step 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.
-
Step 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.
-
Step 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. -
Step 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. -
Step 6: Serve the dish
Plate the grilled zucchini alongside the sliced chicken. Optionally, garnish with additional coriander or basil.
Tips
- 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
- Large skillet
- Cutting board
- Knife
- Mixing bowl
- Grill or grill pan
- Tongs
- Meat mallet or rolling pin
Serve it with
Sides
-
Quinoa Salad
The nuttiness of quinoa pairs well with the herbaceous chicken and adds texture.
-
Garlic Mashed Potatoes
Creamy potatoes will complement the grilled chicken beautifully.
Goes well with
-
Berry Parfait
A light dessert that contrasts with the savoury main dish and adds a sweet finish.
Drinks
-
Sparkling Water
A non-alcoholic option that refreshes the palate between bites.
-
Sauvignon Blanc
This wine's acidity and fruitiness pair wonderfully with the grilled flavours of the dish.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
