Ingredients for Moroccan Chicken And Summer Squash Salad
- Ground Cumin
- Ground Coriander
- Kosher Salt
- Fresh Ground Pepper
- Yellow Squash
- 1 medium zucchini, sliced
- 3 tablespoons olive oil
- Boneless Skinless Chicken Breast Halves
- Lemon
- Juice of 1 lemon
- Flat Leaf Parsley
- Bibb Lettuce
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How to Make Moroccan Chicken And Summer Squash Salad
- Preheat grill to high heat.
- In a small bowl, combine 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- In a large bowl, toss 1 medium zucchini (sliced), 1 medium yellow squash (sliced), 1 tablespoon olive oil, and 1 teaspoon of the spice mixture.
- Sprinkle 2 teaspoons of the spice mixture over 2 boneless, skinless chicken breasts (about 6 oz total).
- In a separate large bowl, whisk together the zest and juice of 1 lemon, the remaining spice mixture, 2 tablespoons olive oil, and 1/4 cup chopped fresh parsley.
- Set the lemon-herb dressing aside.
- Grill the chicken breasts for 5-7 minutes per side, or until the juices run clear and the chicken is cooked through.
- Simultaneously, grill the zucchini and squash in a grill basket for 4-5 minutes, or until tender-crisp.
- Let the chicken cool slightly, then slice it thinly.
- In a serving bowl, combine the sliced chicken, grilled zucchini and squash, and 2 tablespoons of the lemon-herb dressing. Toss gently to coat.
- Toss 4 cups of mixed greens (e.g., romaine, spring mix) with the remaining dressing.
- Divide the lettuce among four serving plates.
- Top with the chicken and summer squash mixture.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
12g
Fat
11g
Carbs
2g
