Grilled Pesto Chicken Piccata with Braised Zucchini & Fresh Thyme - Cancer Nutrition Consortium
Grill seasoned chicken breast with pesto and serve with zucchini and bean medley for a flavorful meal.
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Cooking tools:
- Grill
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Wooden spoon
- Spatula
- Tongs
- Spoon
- Plate
- Serving platter
- Paper towel
Ingredients
- 1 lb Chicken Breast, pre-sliced sliced thin, uncooked
- 1 Oil / Cooking Spray PAM or similar
- 1/4 tsp Salt kosher
- 1 3/4 Tbsp Pesto sauce ready-to-serve
- 1 Tbsp Olive oil
- 2 Medium zucchini thinly sliced into rounds
- 2 cloves garlic minced
- 1 (15-ounce) can Cannellini beans drained and rinsed
- 4 to 5 Fresh thyme sprigs
- 2 Tbsp capers drained and rinsed
- 3/4 cup low-sodium chicken broth
- 1 lemon plus additional wedges to serve
- 2 Tbsp Fresh parsley chopped for garnish
- Sea salt
- freshly ground black pepper
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