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Use a thick teriyaki
sauce or Korean barbecue sauce. Thinly sliced zucchini from the market
is so sweet, it needs no cooking.
Ingredients
1/4 cup of teriyaki sauce
3 boneless, skinless chicken breast halves
4 medium zucchini
1 tablespoon fresh lemon juice
sea or kosher salt and black pepper
2 teaspoons sesame seeds, lightly toasted
Directions
1.
Place sauce in a large glass dish or bowl. Slice each chicken breast
half lengthwise into long 1-inch-wide strips. Add chicken to the
marinade and toss to coat. Cover tightly and refrigerate at least 20
minutes or overnight, if desired.
2.
Trim off ends of zucchini. With a swivel-head vegetable peeler or a
large knife, slice zucchini lengthwise as thinly as possible. Toss
with lemon juice and sesame oil; season to taste with salt and
pepper. Arrange on a platter. Set aside.
3.
Lightly coat a clean grill with cooking spray (try Spectrum
Naturals' High Heat Canola version), and heat to medium-high. Thread
chicken onto wooden skewers. Cook, with lid down, 3 minutes per
side, until chicken is seared and just cooked through. Transfer to
platter with zucchini, sprinkle with sesame seeds, and serve
immediately.
Recipe Notes
Special
equipment: 18 (10- to 12-inch long) wooden skewers, soaked in water for 20
minutes
Nutritional Facts
per
serving
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