Grilled Pesto Chicken and Zucchini Rollups present a delightful fusion of flavors. Tender chicken breasts marinated in basil pesto pair beautifully with grilled zucchini strips, creating a satisfying and healthy meal. The addition of cherry tomatoes enhances the freshness, while optional cheeses like mozzarella can bring extra richness. These rollups are easy to prepare and perfect for meal prep or gatherings. For further insights on variations and pairing suggestions, there’s much more to explore.
Ingredients Needed for Grilled Pesto Chicken and Zucchini Rollups
Grilled Pesto Chicken and Zucchini Rollups is a delicious, healthy dish perfect for summer barbecues, casual family dinners, or meal prep for busy weekdays. This light and flavorful dish combines marinated grilled chicken with fresh zucchini, making it an ideal option for those seeking a low-carb or gluten-free meal. Preparation time is approximately 30 minutes, followed by 15 minutes of grilling.
Ingredients Needed:
- 2 boneless, skinless chicken breasts
- 1 cup basil pesto (store-bought or homemade)
- 2 medium zucchinis
- 1 cup cherry tomatoes, halved
- Salt and pepper, to taste
- Olive oil, for grilling
- Shredded mozzarella cheese (optional)
- Fresh basil leaves, for garnish (optional)
Cooking Steps:
- Prepare the Chicken: Flatten the chicken breasts to an even thickness using a meat mallet for more even cooking. Marinate them in basil pesto for at least 15 minutes, or up to 2 hours in the refrigerator for enhanced flavor.
- Prepare Zucchini: While the chicken is marinating, wash the zucchinis and slice them lengthwise into thin ribbons using a vegetable peeler or mandoline. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
- Grill Chicken: Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked and internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes before slicing.
- Grill Zucchini: While the chicken is resting, pat the zucchini ribbons dry with paper towels. Lightly brush them with olive oil and grill for about 2-3 minutes on each side until just tender and lightly charred.
- Assemble Rollups: Take a strip of grilled zucchini, place a slice of grilled chicken on one end, add a few cherry tomato halves, and sprinkle with mozzarella cheese (if using). Roll up tightly and secure with a toothpick if necessary.
- Serve: Arrange the zucchini rollups on a platter, garnish with fresh basil leaves, and drizzle with any leftover pesto or olive oil before serving. Enjoy immediately or store in the fridge for later!
Variations and Tips:
- Herb Substitutes: Use different herbs in the pesto or fresh fillings such as spinach or arugula for a unique taste.
- Add More Veggies: Incorporate other vegetables like bell peppers or asparagus for variety in the rollups.
- Make it Vegetarian: Replace the chicken with grilled eggplant or portobello mushrooms for a vegetarian version of this dish.
- Pasta Option: If you prefer a heartier meal, serve the rollups over a bed of pasta tossed with additional pesto.
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Preparing the Chicken Marinade
Grilled Pesto Chicken and Zucchini Rollups is a delightful dish that combines juicy chicken breasts with fresh zucchini, smothered in aromatic pesto. This dish is perfect for anyone looking to enjoy a healthy yet flavorful meal, with the vibrant colors and tastes making it ideal for summer grilling or a family dinner.
With a preparation time of just 20 minutes, this recipe is both quick and easy, ensuring you can whip up a delicious meal even on a busy weeknight.
Ingredients:
- 2 chicken breasts
- 1/4 cup pesto (store-bought or homemade)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 garlic cloves, minced
- Salt and pepper to taste
- Zucchini, thinly sliced (for rollups)
Cooking Steps:
- In a mixing bowl, combine the pesto, olive oil, lemon juice, minced garlic, salt, and pepper to create a flavorful marinade.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over them, ensuring they are well-coated. Seal or cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for deeper flavor).
- While the chicken marinates, prepare the zucchini by slicing it thinly lengthwise using a mandoline or a sharp knife. Set aside.
- Preheat your grill to medium-high heat.
- Once the chicken has marinated, remove it from the refrigerator and let it sit at room temperature for about 10 minutes while the grill heats up.
- Grill the chicken for 6-7 minutes on each side or until fully cooked and no longer pink in the center. The internal temperature should reach 165°F (75°C).
- In the last few minutes of grilling, briefly grill the zucchini slices to caramelize them—around 1-2 minutes per side.
- Once the chicken and zucchini are done, remove them from the grill. Let the chicken rest for a few minutes before slicing.
- To assemble the rollups, take a slice of grilled zucchini, place a slice of chicken on top, and roll it up tightly. Secure with a toothpick if necessary.
Variations and Tips:
- For added flavor, consider adding crushed red pepper flakes to the marinade for a hint of spice.
- Swap out the chicken breasts for chicken thighs if you prefer a juicier option.
- Feel free to experiment with different herb mixes or flavored pestos (like sun-dried tomato or basil) for a unique twist.
- Serve the rollups alongside a fresh salad or quinoa for a complete meal.
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Slicing the Zucchini for Grilling
Grilled Pesto Chicken and Zucchini Rollups is a delicious and healthy dish that combines the flavors of marinated chicken and fresh zucchini in a delightful, grilled appetizer or main course.
This dish is perfect for summer gatherings, BBQs, or a light dinner, and it can easily be prepared in about 30 minutes. The vibrant colors and fresh ingredients make it appealing to both adults and children, making it an excellent choice for family meals or entertaining friends.
Ingredients
- 2 medium zucchinis
- 2 chicken breasts, boneless and skinless
- 1/2 cup pesto
- Olive oil
- Salt and pepper
- 1 cup cherry tomatoes (optional)
- Fresh basil leaves (for garnish, optional)
- Grated Parmesan cheese (optional)
Cooking Instructions
1. Prepare the Zucchini: Start by washing the zucchinis thoroughly. Trim off the ends, then use a mandoline slicer or a sharp knife to slice them into thin, even strips (about 1/4 inch thick) lengthwise. This will guarantee they are pliable for rolling.
2. Marinate the Chicken: In a bowl, mix the chicken breasts with half of the pesto, a drizzle of olive oil, and a sprinkle of salt and pepper. Allow the chicken to marinate for about 10-15 minutes to absorb the flavors.
3. Grill the Chicken: Preheat your grill or grill pan over medium heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked through (internal temperature should reach 165°F).
Once done, let the chicken rest for a few minutes before slicing into thin strips.
4. Grill the Zucchini: While the chicken is resting, brush the zucchini slices with olive oil and season with salt and pepper. Place them on the grill and cook for 2-3 minutes on each side, just until there are grill marks and the zucchini is slightly softened.
5. Assemble the Rollups: Lay out a grilled zucchini slice, place a slice of grilled chicken on top, and roll it up tightly. Repeat this process for all zucchini slices. If desired, secure the rolls with toothpicks.
6. Serve: Arrange the zucchini rollups on a serving platter. Drizzle with remaining pesto, sprinkle with grated Parmesan cheese if using, and garnish with fresh basil leaves. Optionally, add some halved cherry tomatoes for an additional burst of flavor.
Variations & Tips
- Stuffing Options: You can add cheese (like mozzarella or feta) or roasted red peppers inside the rollups to enhance the flavor further.
- Herb Variations: Instead of pesto, try using other fresh herb sauces like chimichurri or sun-dried tomato spread for different flavor profiles.
- Cooking Method: If you don’t want to grill, you can roast the chicken and zucchini in the oven at 400°F for 20-25 minutes.
- Meal Prep: The chicken and zucchini can be prepared ahead of time, allowing for quick assembly when ready to serve. Just make sure everything is kept chilled until grilling.
- Serving Suggestion: Pair the rollups with a light salad or whole-grain pasta for a complete meal.
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Making the Homemade Pesto Sauce
Homemade pesto sauce is a vibrant and flavorful addition to many dishes, perfect for anyone looking to elevate their meals with fresh ingredients. This recipe is especially ideal for those who love Italian cuisine and want a quick, vibrant sauce that can be whipped up in just 10 minutes.
It pairs beautifully with grilled chicken and zucchini rollups, offering a fresh taste with each bite.
Ingredients:
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/3 cup pine nuts (or walnuts)
- 3 cloves garlic, minced
- Salt and pepper to taste
- Juice of half a lemon (optional)
Cooking Steps:
- Prepare the Ingredients: Start by rinsing the basil leaves thoroughly in cold water to remove any dirt or impurities. Pat them dry with a towel.
- Toast the Nuts: Preheat a skillet over medium heat. Add the pine nuts (or walnuts) and toast them lightly for about 3-5 minutes until they are golden brown, stirring frequently to prevent burning. Let them cool.
- Blend the Ingredients: In a food processor, combine the basil leaves, toasted nuts, grated Parmesan cheese, and minced garlic. Pulse until you reach a coarse consistency.
- Add Olive Oil: With the processor running, slowly drizzle in the extra-virgin olive oil until the mixture becomes smooth and creamy. If the pesto is too thick, add a little more olive oil to reach your desired consistency.
- Season: Stop the processor and scrape down the sides. Season with salt, pepper, and lemon juice (if desired) to enhance the flavor. Pulse a few more times to combine.
- Taste and Adjust: Taste your pesto and adjust the seasonings as desired.
- Store: Transfer the pesto to an airtight container if not using immediately. Drizzle a thin layer of olive oil on top to prevent oxidation, and store in the refrigerator for up to a week or freeze for longer storage.
Variations and Tips:
- Nut Alternatives: If you’re allergic to nuts, you can substitute them with seeds like sunflower or pumpkin seeds.
- Cheese Options: Try substituting the Parmesan with Pecorino Romano or nutritional yeast for a dairy-free option.
- Herb Variations: Add in other herbs such as parsley, cilantro, or even spinach to create unique flavors.
- Serving Suggestions: Use this pesto as a dipping sauce, spread on sandwiches, or tossed with pasta for a quick meal.
- Storage: For long-term use, pour the pesto into ice cube trays, freeze, and then transfer to a zip-top bag for easy portioning later.
Enjoy your homemade pesto sauce as a delicious addition to your grilled pesto chicken and zucchini rollups!
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Marinating the Chicken
Grilled Pesto Chicken and Zucchini Rollups are a light, flavorful dish perfect for those seeking a healthy yet satisfying meal. This recipe is ideal for families, friends gathering for a barbecue, or anyone looking to impress with an exquisite yet approachable entree.
With a total preparation time of approximately 30 minutes (plus marinating time), this dish makes for a perfect weekday dinner or weekend feast.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1/2 cup pesto (store-bought or homemade)
- 1 tablespoon olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Cooking Steps:
- Prepare the Marinade: In a small bowl, combine the pesto, olive oil, lemon juice, garlic powder, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the pesto marinade over the chicken, ensuring that each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for a more intense flavor.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat (about 375°F to 400°F).
- Grill the Chicken: Remove the chicken from the marinade and shake off any excess. Place the chicken on the grill and cook for about 6-7 minutes on one side. Flip the chicken and grill for an additional 6-7 minutes on the other side, or until the internal temperature reaches 165°F.
- Rest and Serve: Once cooked, remove the chicken from the grill and allow it to rest for 5 minutes before slicing. This resting period helps retain the juices in the chicken.
Variations & Tips:
- For Extra Flavor: Add a pinch of crushed red pepper flakes to the marinade for a subtle kick.
- Pesto Variations: Experiment with different types of pesto, such as sun-dried tomato or arugula pesto, for unique flavors.
- Zucchini Rollups: Slice zucchini thinly using a mandoline for grilling alongside the marinated chicken, or use them as rollups filled with cheese or additional pesto.
- Meal Prep: Marinate the chicken the night before for an easier cooking experience the next day.
- Serving Suggestions: Serve alongside grilled vegetables or a fresh salad for a complete meal.
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Grilling the Zucchini
Grilled Pesto Chicken and Zucchini Rollups are a fresh and flavorful summer dish that seamlessly blends marinated chicken with soft, grilled zucchini wrapped around a delicious basil pesto filling. This dish is perfect for those looking for a healthy, low-carb meal option or for anyone hosting a summer barbecue.
With a prep time of about 15 minutes and a grilling time of 10-15 minutes, you can have these rollups on the table in no time.
Ingredients:
- 2 medium zucchinis
- 2 boneless, skinless chicken breasts
- 1/2 cup basil pesto (store-bought or homemade)
- Olive oil
- Salt and pepper
- 1/2 cup grated Parmesan cheese (optional)
- Fresh basil leaves for garnish (optional)
Cooking Steps:
1. Prepare the Zucchini: Slice the zucchinis lengthwise into thin strips (about 1/4 inch thick). You should aim for about 4-6 strips per zucchini.
2. Grill the Zucchini: Preheat your grill to medium-high heat. Brush the zucchini strips lightly with olive oil and season with salt and pepper. Place the strips on the grill and cook for about 2-3 minutes on each side until they are tender and have nice grill marks. Remove from the grill and set aside to cool slightly.
3. Marinate the Chicken: While the zucchini is grilling, season the chicken breasts with olive oil, salt, and pepper. You can also marinate them in some pesto for about 10-15 minutes if desired.
4. Cook the Chicken: Grill the marinated chicken breasts over medium-high heat for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C).
Once cooked, let the chicken rest for a few minutes, then slice it thinly.
5. Assemble the Rollups: Lay out a grilled zucchini strip and spread a thin layer of pesto on top. Place a few slices of grilled chicken and a sprinkle of Parmesan cheese (if using) on one end of the zucchini, then carefully roll it up away from you, enclosing the filling.
6. Serve: Arrange the rollups on a serving platter, drizzle with additional pesto, and garnish with fresh basil leaves if desired.
Variations & Tips:
- Add Cheese: For a creamier texture, you can also add ricotta or mozzarella cheese along with the chicken in the rollups.
- Vegetarian Option: Replace the chicken with grilled bell peppers or mushrooms for a vegetarian option.
- Caution with Zucchini: Make sure to cut the zucchini evenly to guarantee they grill properly without burning or being undercooked.
- Serve with Salad: Pair the rollups with a side salad for a complete meal.
- Experiment with Flavors: Try different herbs or spices in the pesto or use sun-dried tomato pesto for a different flavor profile.
Enjoy this delightful and light dish perfect for summer gatherings or everyday meals!
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Cooking the Chicken to Perfection
Grilled Pesto Chicken and Zucchini Rollups are a delightful summer dish that combines the flavors of grilled chicken and fresh zucchini, all enhanced by the vibrant taste of pesto. This dish is perfect for light, healthy meals or outdoor gatherings, making it ideal for families, couples, or anyone looking to enjoy a delicious grilled recipe.
With a preparation time of just 20 minutes and an additional 15 minutes for grilling, this dish is quick and flavorful, perfect for busy weeknights.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup of basil pesto (store-bought or homemade)
- 2 medium-sized zucchinis
- Salt and pepper to taste
- Olive oil for grilling
- Fresh basil leaves for garnish (optional)
- Grated Parmesan cheese (optional)
Cooking Steps:
1. Marinate the Chicken: Begin by marinating the chicken breasts in half of the basil pesto for at least 15 minutes. This allows the flavors to infuse the meat for a more delicious outcome.
2. Prepare the Zucchini: While the chicken marinates, wash the zucchinis and slice them lengthwise into thin strips (about 1/4 inch thick). Lightly brush the strips with olive oil and season them with salt and pepper.
3. Preheat the Grill: Heat your grill to medium-high (approximately 375°F to 400°F). This guarantees that the chicken will cook evenly and get those lovely grill marks.
4. Grill the Chicken: Place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the juices run clear. Once done, remove from the grill and let them rest for a few minutes.
5. Grill the Zucchini: While the chicken is resting, grill the zucchini strips for about 2-3 minutes per side, until they are tender and have grill marks. Be careful not to overcook them; they should still have a bit of a crunch.
6. Assemble the Rollups: To create the rollups, take one grilled zucchini strip, spread a little basil pesto on it, and then place a slice of grilled chicken on top. Carefully roll it up and secure it with a toothpick if necessary.
Repeat with the remaining zucchini strips and chicken.
7. Serve: Arrange the rollups on a platter, garnish with fresh basil leaves and optional grated Parmesan cheese if desired. Enjoy warm!
Variations and Tips:
- Spice it Up: For a zesty kick, add some crushed red pepper flakes to the chicken marinade or pesto.
- Other Vegetables: Feel free to use other vegetables such as bell peppers or eggplant for rolling instead of zucchini.
- Make Ahead: You can marinate the chicken a day in advance and refrigerate to save time on grilling day.
- Serving Ideas: These rollups pair beautifully with a side salad or quinoa for a complete meal.
- Pesto Alternatives: If you’re looking for a different flavor, consider using sun-dried tomato pesto or a creamy Alfredo sauce for the rolls.
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Assembling the Rollups
Grilled Pesto Chicken and Zucchini Rollups are a delicious, light dish perfect for summer gatherings or a healthy weeknight dinner. This recipe is ideal for those looking for a gluten-free option packed with fresh flavors.
With a preparation time of around 30 minutes, these rollups are not only quick to make but also visually appealing and satisfying.
Ingredients:
- 2 medium zucchinis
- 1 cup cooked, shredded chicken breast
- 1/2 cup pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil
- Fresh basil leaves for garnish (optional)
Cooking Steps Instructions:
- Preheat your grill to medium-high heat.
- Slice the zucchinis lengthwise into thin strips, about 1/4 inch thick. You can use a vegetable peeler or mandoline for even slices.
- Lightly brush both sides of the zucchini slices with olive oil and season with salt and pepper.
- Grill the zucchini strips for about 2-3 minutes on each side, or until they have nice grill marks and are slightly tender. Remove from grill and let cool.
- In a bowl, mix the shredded chicken with the pesto until well combined.
- On each zucchini slice, place a spoonful of the pesto chicken mixture and a sprinkle of mozzarella cheese.
- Carefully roll up each zucchini slice tightly and secure with a toothpick.
- Place the rollups back on the grill for about 2-3 minutes to melt the cheese and heat the filling.
- Once heated, remove from the grill and garnish with fresh basil leaves if desired.
Variations and Tips:
- Experiment with different types of cheese such as feta or goat cheese for a unique flavor twist.
- For an extra kick, add a slice of sun-dried tomato or roasted red pepper inside the rollup.
- If you prefer baking over grilling, place the assembled rollups in a baking dish and bake at 400°F (200°C) for about 10 minutes, or until the cheese has melted.
- Prepare extra rollups and freeze them for a quick-and-easy meal option later on. Simply thaw and reheat when ready to enjoy.
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Securing the Rollups With Toothpicks
Grilled Pesto Chicken and Zucchini Rollups are a delicious and healthy dish perfect for summer gatherings or weeknight dinners. These flavorful rollups are not only visually appealing but are also an excellent way to enjoy lean protein and veggies in one bite.
The preparation time is around 30 minutes, making it a quick and simple option for busy individuals or families who want to enjoy a nutritious meal without spending too much time in the kitchen.
Ingredients:
- 2 large zucchini
- 1 pound boneless, skinless chicken breasts
- 1/2 cup pesto sauce
- Salt and pepper to taste
- 1 tablespoon olive oil
- Toothpicks for securing the rollups
Cooking Instructions:
- Begin by preheating your grill or grill pan over medium-high heat.
- Slice the zucchini lengthwise into thin strips, about 1/4 inch thick. You should get around 6-8 strips per zucchini.
- Season the chicken breasts with salt, pepper, and a tablespoon of olive oil.
- Grill the chicken for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, let the chicken rest for a few minutes before slicing into thin strips.
- Take a strip of zucchini and spread a thin layer of pesto sauce on one side. Place a slice of grilled chicken on top and roll the zucchini around the chicken tightly, starting from the end spread with pesto.
- Secure the rollup with a toothpick. Repeat the process until all the ingredients are used.
- Place the secured rollups on the grill for an additional 2-3 minutes to lightly char the zucchini and warm them up further.
- Remove the rollups from the grill and let them cool for a minute before serving. You can remove the toothpicks or serve them as they are for a fun presentation.
Tips and Variations:
- If you want to add more flavor, consider marinating the chicken in pesto sauce for a couple of hours before grilling.
- You can also incorporate other fillings such as feta cheese, roasted red peppers, or cherry tomatoes within the rollups.
- For a vegetarian option, replace the chicken with cooked quinoa, tofu, or a mix of sautéed veggies.
- Serve the rollups with additional pesto or a yogurt dip on the side for extra flavor.
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Drizzling With Extra Pesto
Grilled Pesto Chicken and Zucchini Rollups are a delightful dish that combines the herbaceous flavors of pesto with tender grilled chicken and fresh zucchini. This dish is perfect for those looking for a light yet satisfying meal, making it suitable for families, gatherings, or anyone on a healthy eating journey. Preparation time is approximately 20 minutes, with an additional 15 minutes for grilling, making it a quick and scrumptious option for a busy weeknight dinner.
Ingredients:
- 2 large zucchinis
- 2 chicken breasts
- 1 cup basil pesto
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- Olive oil for drizzling
- Optional: Fresh basil leaves for garnish
Cooking Steps:
- Preheat your grill to medium-high heat.
- Slice the zucchinis lengthwise into thin strips, about 1/4 inch thick, and lightly season with salt and pepper.
- Butterfly the chicken breasts, and season them with salt, pepper, and half of the pesto. Make sure to coat both sides well.
- Grill the chicken breasts for about 6-7 minutes on each side, or until fully cooked and no longer pink inside. In the last few minutes of grilling, place a generous amount of shredded mozzarella on each chicken breast to melt.
- While the chicken is grilling, place the zucchini strips on the grill and cook for about 3-4 minutes on each side until they are tender and have nice grill marks.
- Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
- To assemble the roll-ups, lay a zucchini strip on a flat surface. Place a piece of grilled chicken at one end, and drizzle with a bit of extra pesto. Roll the zucchini tightly around the chicken, securing it with a toothpick if necessary.
- Repeat the process until all the chicken and zucchini are used up. Drizzle any remaining pesto over the roll-ups before serving and garnish with freshly chopped basil leaves.
Variations and Tips:
- Feel free to substitute the chicken with turkey or even a plant-based protein for a vegetarian option.
- Experiment with different cheeses such as goat cheese or feta for a tangy twist.
- For added flavor, mix some crushed garlic into the pesto before drizzling it on the roll-ups.
- Serve with a side salad or garlic bread for a complete meal.
- If you don’t have a grill, these can be cooked on a grill pan or baked in the oven at 375°F for 25-30 minutes.
Serving Suggestions
Grilled Pesto Chicken and Zucchini Rollups are a delicious and healthy dish ideal for families and those looking to enjoy a light yet fulfilling meal. This dish combines tender grilled chicken breast with fresh zucchini, all infused with the vibrant flavors of pesto. Perfect for a summertime gathering or as a wholesome weeknight dinner, the preparation time is approximately 30 minutes, making it a hassle-free option for busy evenings.
Ingredients:
- 2 medium zucchinis
- 2 boneless, skinless chicken breasts
- 1/2 cup basil pesto
- 1 cup shredded mozzarella cheese
- Salt and pepper, to taste
- Olive oil, for grilling
- Fresh basil leaves, for garnish (optional)
- Balsamic glaze, for drizzling (optional)
Cooking Instructions:
- Begin by preheating your grill to medium-high heat.
- While the grill is heating, slice the zucchinis thinly lengthwise into long strips.
- Season the chicken breasts with salt and pepper on both sides.
- Grill the chicken breasts for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Once cooked, remove from the grill and let it rest.
- In the meantime, brush the zucchini strips lightly with olive oil and grill for 2-3 minutes per side, or until tender and slightly charred.
- Once the chicken has rested, slice it into strips. Take a zucchini slice, spread a teaspoon of pesto on it, place a piece of grilled chicken, and top with a sprinkle of mozzarella cheese.
- Roll the zucchini around the filling tightly and secure with a toothpick if necessary. Repeat until all ingredients are used.
- Place the roll-ups back on the grill for an additional 2-3 minutes, just to melt the cheese and heat through.
- Remove the roll-ups from the grill, garnish with fresh basil leaves, and drizzle with balsamic glaze if desired. Serve warm.
Variations and Tips:
- For an Italian twist, you can add sun-dried tomatoes or roasted red peppers inside the roll-ups.
- If you prefer, substitute the chicken with turkey or tofu for a different protein option.
- Experiment with different types of cheese, such as goat cheese or feta, for varied flavors.
- Pair the roll-ups with a simple green salad or grilled vegetables for a complete meal.
- These roll-ups can be served as an appetizer by cutting them into smaller portions or as a main dish alongside rice or quinoa.
- For make-ahead convenience, you can prepare the roll-ups in advance and simply grill them when ready to serve.
Storage Tips for Leftovers
Grilled Pesto Chicken and Zucchini Rollups are a delightful and nutritious dish perfect for light lunches or dinner parties. This dish combines the savory flavors of grilled chicken with the freshness of zucchini, all wrapped up with a flavorful homemade or store-bought pesto sauce. It’s ideal for anyone looking for a low-carb and protein-packed meal.
The preparation time is approximately 20 minutes, with an additional 10-15 minutes for grilling.
Ingredients:
- 2 large chicken breasts
- 2 medium zucchinis
- 1/2 cup pesto sauce (homemade or store-bought)
- Olive oil
- Salt and pepper, to taste
- Toothpicks or kitchen twine for securing rollups
Cooking Steps:
1. Preparation of Chicken: Start by preheating your grill or a grill pan over medium-high heat.
While it’s heating, pound the chicken breasts to an even thickness for uniform cooking. Season both sides with salt, pepper, and a drizzle of olive oil.
2. Zucchini Preparation: Using a vegetable peeler or mandoline, slice the zucchinis lengthwise into thin strips. You should aim for about 1/8 inch thick.
3. Assemble the Rollups: Spread a thin layer of pesto sauce on one side of each chicken breast.
On top of the pesto, place several zucchini strips, overlapping slightly. Carefully roll the chicken up tightly, starting from one end. Secure each roll with toothpicks or tie with kitchen twine to keep the filling inside during grilling.
4. Grilling: Lightly oil the grill grates to prevent sticking.
Place the rollups on the grill and cook for about 6-8 minutes on each side, depending on thickness, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F.
5. Serving: Once done, carefully remove the toothpicks or twine and slice the rollups in half if desired.
Serve with extra pesto drizzled on top and a side salad for a complete meal.
Variations & Tips:
- Herb Variations: Feel free to add fresh herbs like basil or parsley between the chicken and zucchini for added flavor.
- Cheese Lover’s Delight: Add mozzarella or goat cheese inside the rollups for a creamy texture.
- Storage Tips: If you have leftovers, let the rollups cool completely before storing.
Place them in an airtight container with parchment paper separating layers to prevent sticking. They will stay fresh in the refrigerator for 3-4 days. For longer storage, consider freezing them, where they can last for up to 2 months. Reheat gently in the oven or on a skillet over low heat and enjoy!
Nutritional Benefits of Pesto Chicken Rollups
Grilled Pesto Chicken and Zucchini Rollups are a delightful dish that combines the savory flavors of grilled chicken with the freshness of zucchini. This healthy and low-carb option is perfect for anyone looking to enjoy a nutritious meal that’s packed with flavor. Ideal for families, meal prep enthusiasts, or anyone hosting a summer cookout, you can whip up these rollups in approximately 30 minutes!
Ingredients:
- 2 large chicken breasts, thinly sliced
- 1 cup pesto sauce (store-bought or homemade)
- 2 medium zucchinis, sliced lengthwise into thin strips
- Olive oil
- Salt and pepper, to taste
- Cherry tomatoes, halved (for garnish)
- Fresh basil leaves (for garnish)
- Grated Parmesan cheese (for serving)
Cooking Steps:
- Prepare the Chicken: Season the sliced chicken breasts with salt and pepper. Marinate them in half of the pesto sauce for about 10 minutes to infuse flavor.
- Grill the Chicken: Preheat your grill or grill pan over medium-high heat. Grill the marinated chicken slices for about 4-5 minutes on each side, or until cooked through and no longer pink in the center. Remove from heat and let cool slightly.
- Grill the Zucchini: While the chicken is cooling, lightly brush the zucchini strips with olive oil and season with salt and pepper. Grill the zucchini for about 2-3 minutes on each side until tender and grill marks appear. Take care not to overcook them.
- Assemble the Rollups: Lay a zucchini strip flat and place a slice of grilled chicken at one end. Add a dollop of the remaining pesto sauce and roll it up tightly. Repeat this process with the remaining chicken and zucchini strips.
- Serve: Arrange the rollups on a platter and garnish with halved cherry tomatoes, fresh basil leaves, and a sprinkle of grated Parmesan cheese. Serve immediately, or chill for a rejuvenating cold dish.
Variations and Tips:
- Variations: You can swap the chicken for turkey slices or grilled shrimp for a different protein option. Additionally, try adding other fillings such as roasted red peppers or fresh spinach for extra flavor and nutrients.
- Make it Vegetarian: Substitute the chicken with a slice of mozzarella cheese for a vegetarian version of the rollups.
- Meal Prep: These rollups can be made ahead of time and stored in the refrigerator for up to 2 days. Just reheat in the oven or enjoy cold.
- Customize Your Pesto: Feel free to experiment with different types of pesto (e.g., sun-dried tomato pesto or spinach pesto) for unique flavor profiles that suit your palate.
Variations to Try
Grilled Pesto Chicken and Zucchini Rollups are a versatile and healthy dish perfect for summer barbecues or a light weeknight dinner.
These delightful rollups are not only low in carbs but also packed with flavors, making them an ideal option for health-conscious individuals, families, or anyone looking to impress at their next gathering.
With a prep time of approximately 20 minutes and a cooking time of around 15 minutes, you can have a delicious meal ready in under an hour.
Ingredients:
- 2 large zucchini, thinly sliced lengthwise
- 2 cups cooked chicken breast, shredded
- 1 cup basil pesto (store-bought or homemade)
- 1 cup mozzarella cheese, shredded
- Olive oil for grilling
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Cooking Steps:
- Preheat your grill or grill pan over medium heat.
- In a large bowl, combine the shredded chicken and pesto. Verify the chicken is well coated in the pesto.
- Take a slice of zucchini and place a spoonful of the pesto chicken mixture on one end. Sprinkle some mozzarella cheese on top, then roll the zucchini tightly to enclose the filling.
- Secure the rollup with a toothpick if necessary. Repeat this process with the remaining zucchini slices and filling.
- Drizzle the rollups lightly with olive oil and season with salt and pepper.
- Place the rollups on the grill and cook for about 3-4 minutes on each side until the zucchini is tender and the cheese has melted.
- Remove the rollups from the grill and let them cool slightly before removing the toothpicks. Garnish with fresh basil leaves if desired.
Variations and Tips:
- Vegetarian Option: Substitute the chicken with ricotta cheese or grilled eggplant to create a vegetarian version.
- Different Proteins: Swap chicken for turkey, shrimp, or even grilled tofu for a different protein profile.
- Spicy Kick: Add crushed red pepper flakes or diced jalapeños to the chicken mixture for a spicy twist.
- Additional Veggies: Include roasted red peppers, spinach, or mushrooms in the filling for extra flavor and nutrition.
- Different Cheeses: Experiment with cheeses such as feta, goat cheese, or provolone for a unique flavor combination.
- Make Ahead: Prepare the rollups a few hours in advance and store them in the refrigerator until ready to grill—just remember to bring them to room temperature before grilling for even cooking.
- Serve with Sauce: Consider serving these rollups with a marinara sauce or a drizzle of balsamic glaze for added flavor.
Enjoy experimenting with these variations to make your grilled pesto chicken and zucchini rollups even more delectable!
Pairing Suggestions for a Complete Meal
Grilled Pesto Chicken and Zucchini Rollups is a delightful dish that combines tender grilled chicken marinated in vibrant pesto with fresh zucchini ribbons, perfect for a light yet satisfying meal. Ideal for health-conscious families or anyone looking to impress at a summer gathering, this dish hails from Mediterranean-inspired cuisine.
Preparation time is approximately 30 minutes, making it a quick and easy option for weeknight dinners or entertaining guests.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup fresh basil pesto
- 2 medium zucchini
- Salt and pepper, to taste
- Olive oil, for grilling
- Grated Parmesan cheese (optional, for garnish)
- Cherry tomatoes, for side garnish (optional)
- Balsamic glaze (optional, for drizzling)
Cooking Steps:
- Marinate the Chicken: In a bowl, combine the chicken breasts with half of the pesto. Confirm they are fully coated, cover, and let marinate for at least 15 minutes for enhanced flavor.
- Prepare the Zucchini: While the chicken is marinating, using a vegetable peeler or mandoline, slice the zucchini lengthwise into thin ribbons. Lightly season with salt and pepper.
- Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Drizzle olive oil on the grill grates to prevent sticking. Place the marinated chicken breasts on the grill and cook for about 6-7 minutes per side, or until they reach an internal temperature of 165°F (75°C).
- Grill the Zucchini: In the last few minutes of cooking the chicken, place the zucchini ribbons on the grill for about 1-2 minutes on each side until they are slightly charred and tender.
- Assemble the Rollups: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Using a sharp knife, slice the chicken into thin strips. Take the grilled zucchini ribbons, place a few strips of chicken at one end, and roll them up tightly. Secure with a toothpick if necessary.
- Serve: Arrange the rollups on a platter. Drizzle with additional pesto if desired, sprinkle with grated Parmesan cheese, and serve with cherry tomatoes and a balsamic glaze for added flavor.
Variations and Tips:
- Herb Variants: Try using different herbs in the pesto, such as spinach or arugula, for a twist on flavor.
- Add Vegetables: Feel free to include other grilled vegetables like bell peppers or eggplant along with the chicken rollups for added color and nutrients.
- Grain Pairing: Serve alongside a light quinoa salad, which combines cooked quinoa with diced cucumbers, cherry tomatoes, and a lemon vinaigrette for a revitalizing side.
- Wine Pairing: A crisp white wine, such as Sauvignon Blanc, pairs beautifully with the grilled flavors and fresh basil of this dish.
- Meal Prep: You can prepare the chicken and zucchini ahead of time and store in the refrigerator. Just grill before serving for a quick and delicious meal option.
