Mediterranean grilled chicken & zucchini

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6 min


4 servings

* PLUS Barbecuing Time: 16 minutes


  • 2 oil-packed sun-dried tomatoes
  • 4 large garlic cloves
  • 3 tbsp oil from sun-dried tomatoes or olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano leaves
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 4 skinless, boneless chicken breasts


  • Lightly oil grill, then preheat barbecue to medium-high. Finely chop sun-dried tomatoes and mince garlic. Place in a large bowl and stir in oil, vinegar, oregano, salt and pepper. Slice zucchini diagonally or lengthwise into 1/2-inch (1-cm) slices. Place in a medium-size bowl. Drizzle with about 1 tablespoon (15 mL) sun-dried tomato marinade and mix well to evenly coat each piece. Place chicken directly into large bowl with remaining marinade and mix well to coat each piece.
  • Grill chicken with lid closed until it feels springy when pressed, about 8 minutes per side. When you turn chicken, lay zucchini slices on barbecue and grill, from 3 to 5 minutes per side, until dark grill marks appear on them. Serve chicken and zucchini slices straight from grill with green salad or on buns heaped with extra sun-dried tomatoes and fresh basil leaves.

Nutrition (per serving)

  • Calories
  • 267,
  • Protein
  • 33 g,
  • Carbohydrates
  • 4.8 g,
  • Fat
  • 12.4 g,
  • Fibre
  • 1.4 g,
  • Sodium
  • 367 mg.

Grilled chicken is an easy, all-time family pleaser. Tuck it into a bun heaped with your favourite fixings or serve it with lots of summer greens.