Serves 4
This is a summertime favorite at my house, but it is also ideal if you need a little sunshine on the dinner plate in the dead of winter. The presentation—layering the chicken, vegetables, and pesto in a short stack—is a little chef-y, but it’s easy and makes for a really good-looking dish.
4 (5-ounce) boneless, skinless chicken breasts, pounded thin and halved crosswise
Kosher salt
Fresh ground black pepper
1 medium zucchini, sliced on the diagonal into ¼-inch-thick slices
Extra virgin olive oil for brushing
4 roasted red pepper halves
¾ cup Roasted Tomato Pesto (here)
4 teaspoons chopped mixed fresh herbs (parsley, dill, mint)
Preheat the oven to 400°F. Preheat a gas grill or grill pan over medium-high heat.
Season the chicken with salt and pepper on one side and just salt on the other. Brush one side of each zucchini slice with olive oil and season with salt and pepper.
Grill the zucchini, oiled side down, until char marks appear. Turn the slices over and grill on the other side until char marks appear. Set aside.
Grill the chicken, in batches if necessary, until the edges are opaque, about 1 minute. Turn over and grill until no longer pink, about 1 minute more. Transfer the chicken to a platter and cover to keep warm.
To assemble each serving, place one chicken breast piece on a dinner plate and top with a pepper half, followed by 1 tablespoon pesto, a second piece of chicken, and 4 slices zucchini. Top with 2 more tablespoons pesto and finish with a drizzle of olive oil and a sprinkling of the herb mix. Serve warm.