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  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 4 large zucchini (about 2-1/2 pounds)
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup prepared pesto
  • 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes


In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes.
Meanwhile, for noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion or save for another use.
Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm.
In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto.
Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella. Yield: 4 servings.

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