Mediterranean Chicken and Zucchini

Zucchini is one of those vegetables that can be used for so many different things. Both sweet and savory. I love it. I also use it as substitute for spaghetti and as pizza crust.

Servings: 4

1.8 lbs chicken breasts (700 gram) 3 oz prosciutto, thinly sliced (85 gram) 5 Tbs olive oil divided 1 ½ tsp oregano, divided 1 ½ tsp thyme 1 lbs zucchini, unpeeled, and cut in 1/2" slices (450 gram) 10.5 oz Tomato slices (300 gram) , about 4 tomatoes 3.5 oz mozzarella's (100 gram) 1 clove garlic Salt and freshly ground pepper, to taste

1 Slice the chicken breasts lengthwise so you get long strips. Put them in a zip-lock bag and add 2 tbsp olive oil, ½ tsp oregano, ½ tsp thyme and salt and pepper to taste. Let the chicken sit in the marinade for at least 15 minutes. 2 Grill the Zucchini in a grill pan or table top grill to give it nice grill marks. this will also soften the zucchini already so it doesn't need a long time in the oven later. 3 Preheat the oven on 355°F (180°C) 4 Mix 2 tbsp olive oil with 1 crushed clove of garlic, 1 tsp oregano, 1 tsp thyme, salt and pepper to taste. 5 Put the grilled zucchini in an oven dish and pour the olive oil with the herbs over it and gently coat all sides. 6 Stick the tomato slices in between the zucchini slices and put the halved mozzarella's over it. 7 Put the dish in the oven for about 15 minutes. 8 Bake the chicken in a skillet or on the grill, when it's completely cooked (about 10-15 minutes) wrap them with a slice of Prosciutto

Nutrition Facts Nutrition (per serving): 327 calories, 213 calories from fat, 24g total fat, 51,2mg cholesterol, 777,5mg sodium, 734,4mg potassium, 8,1g carbohydrates, 2,5g fiber, 5,1g sugar, 20,9g protein, 5,7g net carbohydrates.

Source Author: Saskia van der Zanden Web Page: http://sizzling-lowcarb.blogspot.nl Copyright: Saskia van der Zanden