grilled chicken breasts with fire roasted tomato sauce roasted zucchini with oregano and lemon
Raymond Menhennett
Ingredients
### Ingredients for Grilled Chicken Breasts with Fire-Roasted Tomato Sauce, Roasted Zucchini with Oregano and Lemon
#### **Grilled Chicken Breasts**
- **Boneless, skinless chicken breasts** (organic, free-range for best quality)
- **Olive oil** (extra virgin for flavor and health benefits)
- **Garlic powder** (adds savory depth)
- **Paprika** (smoked or sweet for a smoky flavor)
- **Salt** (sea salt or kosher salt for seasoning)
- **Black pepper** (freshly ground for optimal taste)
#### **Fire-Roasted Tomato Sauce**
- **Fire-roasted tomatoes** (canned or fresh for a smoky, rich flavor)
- **Garlic cloves** (minced for aromatic depth)
- **Onion** (finely chopped for sweetness)
- **Olive oil** (extra virgin for sautéing)
- **Fresh basil** (chopped for a fresh, herby finish)
- **Red pepper flakes** (optional, for a spicy kick)
- **Salt** (to taste)
- **Black pepper** (to taste)
#### **Roasted Zucchini with Oregano and Lemon**
- **Zucchini** (sliced into rounds or spears)
- **Olive oil** (extra virgin for roasting)
- **Dried oregano** (or fresh oregano for a robust flavor)
- **Lemon zest** (for a bright, citrusy note)
- **Lemon juice** (freshly squeezed for tanginess)
- **Garlic powder** (for added savory flavor)
- **Salt** (to taste)
- **Black pepper** (to taste)
#### **Optional Garnishes**
- **Fresh parsley** (chopped for a pop of color and freshness)
- **Parmesan cheese** (grated for a savory topping)
This **grilled chicken recipe** is perfect for a healthy, flavorful meal, featuring **fire-roasted tomato sauce** and **roasted zucchini with oregano and lemon**. Ideal for **meal prep**, **low-carb diets**, or a **quick weeknight dinner**.
Steps
# How to Make Grilled Chicken Breasts with Fire-Roasted Tomato Sauce and Roasted Zucchini with Oregano and Lemon
This flavorful and healthy meal combines juicy grilled chicken breasts, a smoky fire-roasted tomato sauce, and tender roasted zucchini seasoned with oregano and lemon. Perfect for a weeknight dinner or a weekend feast, this recipe is packed with fresh flavors and simple ingredients. Follow these detailed steps to create a restaurant-quality dish at home.
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## **Ingredients**
### For the Grilled Chicken Breasts:
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and black pepper to taste
### For the Fire-Roasted Tomato Sauce:
- 1 can (14 oz) fire-roasted tomatoes
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 tbsp olive oil
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
### For the Roasted Zucchini with Oregano and Lemon:
- 3 medium zucchinis, sliced into 1/2-inch rounds
- 2 tbsp olive oil
- 1 tsp dried oregano
- Zest and juice of 1 lemon
- Salt and black pepper to taste
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## **Step-by-Step Instructions**
### **1. Prepare the Grilled Chicken Breasts**
1. **Season the Chicken**: In a small bowl, mix garlic powder, smoked paprika, dried oregano, salt, and black pepper. Rub the chicken breasts with olive oil, then coat them evenly with the spice mixture. Let them marinate for 15-20 minutes.
2. **Preheat the Grill**: Heat your grill to medium-high (around 375°F-400°F).
3. **Grill the Chicken**: Place the chicken breasts on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes.
### **2. Make the Fire-Roasted Tomato Sauce**
1. **Sauté Aromatics**: Heat olive oil in a saucepan over medium heat. Add the chopped onion and minced garlic, cooking until softened (about 3-4 minutes).
2. **Add Tomatoes and Seasonings**: Stir in the fire-roasted tomatoes, dried basil, red pepper flakes (if using), salt, and black pepper. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens slightly.
3. **Blend (Optional)**: For a smoother sauce, use an immersion blender or transfer the sauce to a blender and pulse until desired consistency is reached.
### **3. Roast the Zucchini with Oregano and Lemon**
1. **Preheat the Oven**: Preheat your oven to 400°F.
2. **Season the Zucchini**: In a large bowl, toss the zucchini slices with olive oil, dried oregano, lemon zest, lemon juice, salt, and black pepper.
3. **Roast**: Spread the zucchini in a single layer on a baking sheet. Roast for 15-20 minutes, flipping halfway through, until tender and slightly caramelized.
### **4. Assemble and Serve**
1. **Plate the Chicken**: Slice the grilled chicken breasts and place them on serving plates.
2. **Add the Sauce**: Spoon the fire-roasted tomato sauce over the chicken.
3. **Serve with Zucchini**: Arrange the roasted zucchini alongside the chicken. Garnish with fresh oregano or parsley if desired.
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## **Tips for Success**
- **Marinate Longer**: For deeper flavor, marinate the chicken for up to 2 hours.
- **Grill Alternatives**: If you don’t have a grill, use a grill pan or bake the chicken in the oven at 400°F for 20-25 minutes.
- **Customize the Sauce**: Add a splash of balsamic vinegar or a pinch of sugar to balance the acidity of the tomatoes.
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This grilled chicken breasts with fire-roasted tomato sauce and roasted zucchini with oregano and lemon is a wholesome, flavorful meal that’s easy to prepare and sure to impress. Enjoy the smoky, tangy, and zesty flavors in every bite!