Oregano Chicken Mediterranean Zoodle Bowl

• Meat

  • 2 Chicken breasts - pounded to even thickness, Skinless Boneless

• Produce

  • 4 Cloves Garlic
  • 1 tsp Lemon, zest
  • 1 Lemon, zest
  • 1/4 cup Oregano, fresh
  • 1 Oregano, fresh leaves
  • 1/2 Yellow onion, small
  • 2 Zucchini - spiralized

• Canned Goods

  • 1 tsp Anchovy paste

• Condiments

  • 1 Green olives
  • 4 1/2 tsp Lemon juice

• Baking & Spices

  • 3/4 tsp Kosher salt
  • 1/4 tsp Pepper
  • 1 Red pepper flakes
  • 1 Red peppers, sweet roasted
  • 1/2 tsp Salt

• Oils & Vinegars

  • 5/16 cup Olive oil, Extra Virgin
  • 1 Vegetable oil - to brush grates

• Nuts & Seeds

  • 1 Pine nuts

• Dairy

  • 1 Bocconcini cheese

• Other

  • Bowl Garnishes, to taste (optional:

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Ingredients

• Oregano Chicken:
• 2 Skinless Boneless, Chicken Breasts – pounded to even thickness* (about 1 pound total)
• 1 tsp Anchovy Paste (can substitute 1 anchovy, minced)
• 3 Cloves of Garlic – minced
• ¼ Cup Extra Virgin Olive Oil
• 1 ½ tsp Lemon Juice
• ½ tsp Lemon Zest
• ½ small Yellow Onion – thinly sliced
• ¼ Cup Fresh Oregano – roughly chopped, plus more for garnishing
• ½ tsp Salt
• ¼ tsp Pepper
• Vegetable Oil – to brush grates
• Zoodles:
• 2 Zucchini – spiralized (about 1 pound total)
• ¾ tsp Kosher Salt
• 1 TBS Lemon Juice (about 1 small lemon)
• ½ tsp Lemon Zest
• 1 TBS Extra Virgin Olive Oil
• 1 small clove of garlic - minced
• Bowl Garnishes, to taste (optional):
• Bocconcini Cheese
• Sweet Roasted Red Peppers- thinly sliced
• Green Olives
• Pine Nuts
• Lemon Zest
• Fresh Oregano Leaves
• Crushed Red Pepper Flakes

Directions

• Marinate the Chicken: In a large Ziploc bag combine the anchovy paste, garlic, olive oil, lemon juice, lemon zest, onion and oregano. Add chicken breasts and toss to coat. Set aside in the refrigerator for 6 hours to overnight to allow to marinate.
• Meanwhile, Prepare the Zucchini Noodles: Transfer the “noodles” to a fine mesh strainer set into a large bowl. Generously salt the noodles and toss to coat. Set aside for 30 minutes to allow the salt to remove excess moisture from the “noodles” and drain. Use a clean tea towel or paper towels to squeeze as much moisture as possible out of the noodles. Transfer to a medium sized bowl.
• In a small bowl whisk together lemon juice, olive oil, lemon zest, garlic and a pinch of pepper. Pour mixture over zucchini noodles and toss to combine.
• To Grill the Chicken: Remove chicken from fridge and allow to sit at room temperature for 30 minutes before grilling. Heat a grill, or grill pan, to medium/medium-high heat. Generously oil grates with vegetable oil. Remove chicken from marinade and allow excess to drip off and back into bag. Discard marinade.
• Grill chicken until browned, about 3-6 minutes. Flip and continue to grill on the second side and until browned and chicken is cooked through* (an instant read thermometer registers 160 degrees F.), an additional 3-6 minutes. Transfer to a clean work surface and allow to rest for 5-10 minutes. Cut into large bite sized pieces.
• To Serve: Divide zoodles equally between two bowls. Top with grilled chicken, bocconcini, red peppers, green olives and pine nuts. Garnish with lemon zest and oregano. Serve and enjoy!