Bbq Chicken Breast With Zucchini Sauce Food

SESAME CHICKEN ZUCCHINI STIR-FRY RECIPE

Steps:

• Heat large skillet on medium heat. Add oil, then garlic. Cook garlic until translucent and fragrant, then add chicken.
• Cook chicken for about 2 minutes, then add sesame seed oil, soy sauce, rice vinegar and oyster sauce. Cook mixture for about another 5 minutes or until chicken is cooked. Add zucchini and cook until tender, about 1-2 minutes.
• Before serving, sprinkle with sesame seeds, ground black pepper and chopped cilantro.

GRILLED CHICKEN BREASTS WITH BBQ SAUCE

Steps:

• Heat grill to medium-high. Season chicken breasts with salt and pepper. Clean and lightly oil hot grates. Place chicken on grill (if using skin-on chicken, place skin side down on grill).
• Grill chicken, without turning, 6 to 10 minutes for boneless chicken and 10 to 14 minutes for bone-in. Flip and grill until cooked through, or a thermometer inserted in the thickest part of meat (avoiding bone) registers 160 degrees, 8 to 10 minutes more.
• About 1 minute before chicken is done, brush with barbecue sauce.

BBQ CHICKEN BREASTS

Steps:

• WHISK together ketchup, vinegar, brown sugar, molasses, Worcestershire, mustard, garlic powder, onion powder, pepper and 1/4 cup water. Reserve 1/3 cup and set aside. COMBINE ketchup mixture and chicken in a gallon size slider bag or large bowl; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade. PREHEAT grill to medium high heat. MAKE drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. PLACE chicken on foil and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10-12 minutes on each side. SERVE immediately, garnished with parsley, if desired.

BBQ CHICKEN ZOODLE CASSEROLE

Steps:

• Preheat your oven to 200 degrees and line two baking sheets with paper towel.
• Using the 3mm blade (or blade c), spiralize your zucchinis. Divide the zucchini noodles between the two paper towel-lined baking sheets in a flat layer. Sprinkle evenly with salt. (don't worry the paper towel won't burn at such a low temp!)
• Bake the zucchini noodles in the oven for 40 minutes to dry them out. Once cooked, cover with paper towel and press out any excess moisture. Repeat once more with an additional paper towel. Set aside.
• Bring your oven up to 375 degrees and place the Greek yogurt, BBQ sauce and 1 cup of cheese in a large saucepan over medium-low heat. Cook until the cheese just begins to break down and look melty and "stringy," about 8-10 minutes, whisking regularly. *
• While the cheese melts, toss together the shredded chicken breast, cilantro and dried zucchini noodles into a large bowl. Lightly cut up the mixture up with a fork and knife to make it easier to evenly mix, as well as cut, once cooked.
• Once the cheese has begun to melt, pour the sauce over the zucchini noodle mixture and season with a pinch of pepper. Mix well until the sauce evenly coats all the noodles.
• Spread the casserole into a casserole dish and bake for 20 minutes. Sprinkle with the remaining cheese and bake until golden brown and bubble, about 20-25 more minutes.
• Once cooked, let the casserole cool for 20 minutes (don't skip this!) to let it set and absorb some of the water.**
• Cut and drizzle with extra BBQ sauce and cilantro, if desired. DEVOUR.

GRILLED CHICKEN WITH CAJUN CREAM SAUCE AND LINGUINE

Steps:

• Blend flour with butter and whisk into the cream.
• Serve and enjoy!

ORANGE-BBQ CHICKEN WITH GRILLED VEGETABLES

Steps:

• Heat grill to medium heat.
• Mix barbecue sauce, zest and juice until blended.
• Grill chicken 6 min., turning after 3 min. Brush with half the sauce.
• Add vegetables to grill. Cook chicken and vegetables 9 to 12 min. or until chicken is done (165ºF) and vegetables are crisp-tender, turning and brushing chicken occasionally with remaining sauce and brushing vegetables with dressing.

CHICKEN BREASTS & ZUCCHINI WITH GARLIC CREAM

Steps:

• In 10" skillet, melt 1/4 cup butter until sizzling; add chicken breasts.
• Cook over medium-high heat, turning once, until chicken is browned and fork tender (12 to 15 min.) Add zucchini and onions.
• Continue cooking, stirring occasionally, until zucchini is crisp tender (5 to 7 min.).
• Meanwhile, in 2-quart saucepan melt 2 tablespoons of butter until sizzling; add garlic.
• Cook over medium-high heat, stirring occasionally, for 1 minute.
• Add flour; continue cooking until smooth and bubbly (1 minute).
• Add remaining garlic cream ingredients.
• Continue cooking, stirring occasionally, until sauce is thickened (5 to 7 minutes).
• If desired, you can serve zucchini and chicken over rice; pour sauce over chicken.

BBQ CHICKEN BREAST WITH ZUCCHINI SAUCE

Steps:

• Heat the extra virgin olive oil in a large (preferably non-stick) pan.
• Add the garlic and sea salt and sauté for a couple of minutes, until the garlic has softened.
• Add the zucchini and a little more salt and continue sautéing, stirring continuously.
• Add the water or stock (or stock and wine)and allow the contents of the pan to simmer for 2 or 3 minutes, until the zucchini is well softened.
• Remove half the zucchini from the pan and blend it roughly with the butter. Return this to the pan and add pepper, salt and a dash more olive oil.
• Meanwhile, sprinkle the chicken breasts well with salt and extra virgin olive oil and chargrill them for a couple of minutes on each each side to produce a criss-cross effect. Add another dash of salt to the chicken breasts when you turn them. This melts into the meat as it rests. Rest the chicken breasts for 2 minutes.
• Spoon the zucchini sauce onto the two plates and serve the chicken over the top with a dash of extra virgin olive oil and a sprinkling of freshly ground black pepper.

GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS

Steps:

• In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes., Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use., Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm., In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto., Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.

GRILLED CHICKEN BREASTS WITH FIRE ROASTED TOMATO SAUCE ROASTED ZUCCHINI WITH OREGANO AND LEMON

Steps:

• Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.
• Season chicken with salt and pepper and place on prepared baking sheet. Arrange tomatoes on second baking sheet. Arrange zucchini next to tomatoes, flesh side up. Season tomatoes and zucchini with salt and pepper. Season zucchini with lemon juice, lemon zest and oregano. Place everything in the oven and roast 30 minutes.
• In a blender, combine 6 roasted tomatoes, balsamic vinegar, hot sauce, and chili powder. Process until smooth. Serve 4 chicken breast halves with this meal, smothered in roasted tomato sauce. Serve half of the zucchini and reserve the extra chicken, tomatoes and zucchini for other meals.

CAPRESE CHICKEN AND ZUCCHINI

Steps:

• Preheat large deep skillet on medium heat and swirl 1 tbsp oil to coat. Add chicken, 1/4 tsp salt and pepper. Cook for 5 minutes, stirring once.
• Move chicken to the side of the skillet and keep empty part over the burner. Add 1 tbsp oil, garlic and saute for 30 seconds, stirring frequently.
• Add tomatoes, tomato paste, balsamic vinegar, oregano, 1/4 tsp salt and a handful of basil. Cook this "tomato pile" for about 5 minutes, stirring occasionally.
• Add zucchini, stir everything together, cover and cook on low-medium for 12 minutes.
• Lay mozzarella slices on top, reduce heat to low, cover and simmer for 5 minutes.
• Sprinkle more basil and ground black pepper on top. Serve hot, on its own or with spaghetti, Instant Pot brown rice or Instant Pot quinoa.

GRATED ZUCCHINI STUFFED CHICKEN BREASTS

Steps:

• Pre-heat oven to 425°F (220°C).
• Heat large oven proof skillet on medium-high heat. Add 1 tablespoon of oil, then add onions and garlic. Cook until softened, about 1 minute.
• Add zucchini, parsley, paprika and cook until zucchini is tender, about 2-3 minutes. Remove from heat and pour zucchini mixture into a bowl, then add parmesan cheese, salt and pepper. Allow this mixture to cool.
• In the meantime, slice the center of each chicken breast lengthwise, creating a deep pocket to stuff all the zucchini. Careful not to slice the whole chicken breast completely in half.
• Divide the zucchini mixture between the chicken breasts and stuff each breast with zucchini. Generously season each side of the chicken breasts with salt and pepper.
• Wipe the same skillet free of the zucchini juices. Heat the pan to medium-high heat. Add remaining tablespoon of olive oil to coat the pan.
• Sear each side of the chicken breasts for about 2-3 minutes or until a brown crust forms. After each side is seared, add cherry tomatoes to the same skillet. and lightly drizzle with olive oil, then season with salt and pepper. Transfer the skillet to pre-heated oven.
• Bake chicken for about 12 minutes, or until chicken is cooked through. Thicker chicken breasts will take a little longer to cook.
• Serve warm with your favorite zucchini noodles, pasta, rice or on a salad.

BBQ CHICKEN BREASTS IN THE OVEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
• Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
• Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.