Ranch Chicken Tzatziki with Garlic Parmesan Zucchini
Ingredients
Ranch Chicken
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon paprika
- Salt and black pepper
- 680 g chicken breasts, cut into bite-size chunks
- 240 ml buttermilk
- 80 ml salsa verde
- 60 ml extra virgin olive oil
- 1 -2 cups tzatziki sauce
- Fresh herbs for, serving
Parmesan Zucchini
- 3 zucchini or yellow summer squash
- 60 ml extra virgin olive oil
- 2 tablespoons lemon zest + juice
- 4 cloves garlic, chopped
- 50 g grated Parmesan cheese
- Chili flakes
Instructions
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In a bowl, mix the parsley, chives, dill, garlic powder, onion powder, paprika, salt, and pepper.
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Remove a couple teaspoons of the seasoning, then add the chicken, olive oil, buttermilk, and salsa, then toss. If time allows, let sit for 10 minutes or up to overnight to deepen the flavour.2.
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Meanwhile, slice the zucchini into 2-3 long strips. In a rectangular dish, toss with olive oil, lemon, garlic, Parmesan, chili flakes, salt, and pepper. 3.
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Take the skewers and thread the chicken. Rub with the remaining seasonings and olive oil. 4.
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Set your grill, grill pan, or skillet to medium-high heat. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
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During the same time, grill the zucchini for 3-4 minutes per side, reserving the oil left in the dish. 5.
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Serve the chicken with Tzatziki sauce and the zucchini with leftover garlic oil. Top everything with a mix of fresh herbs. Enjoy!
Notes
Nutrition
**Serving size** 1 serving
**Calories** 442 kcal
Imported from Mela.
