Name: Italian Grilled Chicken with Fresh Tomato-Basil Salad & Parmesan Zucchini
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breasts (about 4 large pieces); 2 tbsp olive oil; 2 tsp kosher salt, divided; 1 tsp freshly ground black pepper; 1 tsp dried Italian herbs (oregano, thyme, or basil); 2 medium zucchini, sliced into rounds; 1/2 cup freshly grated Parmesan cheese (plus extra for serving); 3 cups cherry tomatoes, halved; 1 cup fresh basil leaves, torn; 1/4 cup red onion, thinly sliced; 2 tbsp red wine vinegar; 2 tbsp extra-virgin olive oil (for salad)

Italian Grilled Chicken with Fresh Tomato-Basil Salad & Parmesan Zucchini

jkakar

This Italian-inspired dinner is a celebration of California’s late summer produce and classic flavors—without the carbs! Juicy grilled chicken provides a hearty 50g protein per serving, while the bright, herby tomato-basil salad and smoky Parmesan zucchini bring freshness and vibrant color to the plate. A simple technique—salting the chicken early—ensures every bite is deeply seasoned and tender. The salad’s acidity perfectly balances the richness of the cheese and chicken, making this meal as satisfying as it is keto-friendly. It’s a feast that’s easy enough for weeknights, but beautiful enough to impress.

Ingredients

Instructions

Pat chicken breasts dry and season both sides with 1.5 tsp salt, black pepper, and Italian herbs. Drizzle with 2 tbsp olive oil and let sit at room temperature for at least 10 minutes to absorb flavors.
Preheat a grill pan or outdoor grill over medium-high heat. While heating, toss zucchini rounds with 0.5 tsp salt and a little olive oil. Grill zucchini for 2-3 minutes per side until charred and just tender. Transfer to a plate and immediately sprinkle with Parmesan while hot.
Grill chicken for 5-6 minutes per side until cooked through and juices run clear (internal temp 165°F). Let rest for 5 minutes before slicing.
While chicken cooks, combine cherry tomatoes, basil, and red onion in a bowl. Drizzle with red wine vinegar and 2 tbsp extra-virgin olive oil. Season with a pinch of salt and toss gently.
Slice chicken breasts and arrange on plates. Serve with grilled Parmesan zucchini and a generous scoop of fresh tomato-basil salad. Garnish with extra Parmesan and fresh basil if desired.