Chili-Paprika Chicken & Roasted Zucchini Boats

Chili-Paprika Chicken & Roasted Zucchini

Chicken Again!? Yep! Since there are so many ways to cook it! Here’s another good one that’s really easy, juicy and flavorful…marinate the chicken while prepping & roasting the zucchini so that they’ll both be done at the same time. Easy to prepare…easy to eat! Enjoy! 

Chili-Paprika Chicken
3 tablespoons tomato paste
1/2 tablespoon chili powder
1/2 tablespoon paprika
2 tablespoons Worcestershire sauce
1/2 teaspoon salt
fresh ground pepper (to taste)
8 boneless skinless chicken thighs
1 tablespoon extra virgin olive oil

Combine the tomato paste, chili powder, paprika, Worcestershire sauce, salt & pepper. Slather all over the chicken thighs. Allow to marinate for at least 10 minutes (prep your zucchini now!) Heat the olive oil in a large grill pan or skillet (I prefer the grill pan since it makes those delicious grill marks!) Cook chicken thighs 5 minutes then flip over and cook an additional 5 minutes. Remove from heat and cover with aluminum foil a few minutes to redistribute the juices. Now, let’s make those roasted zucchini boats!

Roasted Zucchini Boats
1/4 cup extra virgin olive oil
1/4 cup basil leaves
1/4 cup parsley leaves
1/8 cup fresh oregano leaves
1 garlic clove
1/4 teaspoon salt
1/4 cup breadcrumbs
4 small, but long, zucchini

Preheat oven to 425 °F. In a food processor, combine the oil, basil, parsley, oregano, garlic and salt. Pulse a few times. Add in the breadcrumbs and pulse again…this creates a pesto-like paste. Slice the zucchini lengthwise in half. Spread the basil mixture over the tops of each zucchini. Roast in the oven 10-15 minutes until zucchini is tender and topping is lightly browned.


When serving don’t forget to pour the excess juices all over the chicken! Easy and tasty!!!



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