09/15/2026
Zucchini Ribbons with Grilled Chicken and Preserved Lemon
Ingredients for Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons preserved lemon, seeded, skin and flesh finely chopped
1 tablespoon tahini
1 garlic clove, grated
1 teaspoon honey
½ teaspoon kosher salt
Pinch of freshly ground black pepper
Ingredients for Chicken:
1 pound boneless skinless pasture-raised chicken breast
1 garlic clove, roughly chopped
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
Ingredients for Salad:
2 small zucchini, peeled into ribbons
½ pound asparagus, woody end rimmed and stalks peeled into ribbons
½ cup pomegranate seeds
¼ cup chopped fresh mint leaves
¼ cup roughly chopped toasted pistachios
Method:
For the dressing: In a small bowl, whisk all the ingredients together until smooth. Set aside.
For the chicken: Preheat the grill to 450°F or heat a grill pan over medium-high heat. Using a sharp knife, slice the chicken breasts in half horizontally, starting with the more bulbous end. Place the chicken in a nonreactive bowl and add the garlic, lemon juice, olive oil, salt, and pepper. Set aside while you prepare the salad.
For the salad: Place the zucchini and asparagus peels in a paper towel-lined bowl; this helps draw out any excess moisture. On a large platter, arrange the zucchini ribbons and asparagus curls. Sprinkle with the pomegranate seeds, mint leaves, and pistachios.
Grill the chicken for 5 to 7 minutes per side, until cooked through with an internal temperature of 165°F. Set aside to cool slightly, then slice.
To serve: Drizzle the salad with the dressing and serve with the lemony grilled chicken.
Recipe/📸: https://drhyman.com/blogs/content/zucchini-ribbons-with-grilled-chicken-and-preserved-lemon?_kx=PxaTtbrybitJZJY-PCer1GaCyZqv0D3YvUADeClDup_S-vQsTB77BJsRj8ahxigO.HKMsXE