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    You are in: Home / Recipes / Rosemary Mustard Grilled Zucchini and Chicken Recipe
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    Rosemary Mustard Grilled Zucchini and Chicken

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 15 mins

    4 hrs

    15 mins

    riffraff's Note:

    I sometimes make kabobs with the zucchini and chicken after marinating them seperately. Cut chicken and zucchini into chunks if kabobing. Pound breast a bit to even out the thickness and cut zucchini in half and then half again if just grilling. Works well on the George Foreman.

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    Units: US | Metric


    1. 1
      Make small slits going crosswise down the length of each chicken breast.
    2. 2
      This is to help the marinade penetrate the meat better.
    3. 3
      Be careful not to cut too far into the chicken.
    4. 4
      Put chicken and marinade into large zip loc bag and let marinate at least 4 hours or all day.
    5. 5
      Cut zucchini in half lengthwise and then in half crosswise and put into zip lock with a bit of the marinade for at least 4 hours.
    6. 6
      Grill chicken over medium-high heat until well browned and very firm to the touch.
    7. 7
      Careful not to burn!
    8. 8
      Grill zucchini until tender crisp.
    9. 9
      Don't baste with the reserved chicken marinade because it contains bacteria from the chicken, the marinade from the zucchini is fine to baste with.

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    Nutritional Facts for Rosemary Mustard Grilled Zucchini and Chicken

    Serving Size: 1 (230 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 393.8
    Calories from Fat 256
    Total Fat 28.5 g
    Saturated Fat 4.2 g
    Cholesterol 75.5 mg
    Sodium 385.0 mg
    Total Carbohydrate 7.6 g
    Dietary Fiber 2.5 g
    Sugars 3.7 g
    Protein 27.9 g

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