Lemon-Oregano Chicken with Mint Zucchini

For even cooking, it’s a good idea to pound chicken breasts to a uniform thickness. See the box on lemon-Mint Chicken Cutlets on Watercress for directions on how to do it.

PREP: 15 minutes GRILL: 8 to 12 minutes

MAKES: 4 main-dish servings

3 medium zucchini (8 ounces each)

2 tablespoons olive oil

½ teaspoon salt

½ cup loosely packed fresh mint leaves, chopped

4 medium skinless, boneless chicken-breast halves (about 1 ½ pounds total)

3 lemons

1 tablespoon chopped fresh oregano

½ teaspoon coarsely ground black pepper

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. With mandoline or sharp knife, slice zucchini very thinly lengthwise. In large bowl, toss zucchini with 1 tablespoon oil, ¼ teaspoon salt, and half of mint.

3. Pound chicken breasts to uniform ¼-inch thickness. From 2 lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice. Cut remaining lemon into 4 wedges; set aside. In medium bowl, combine lemon peel and juice with oregano, pepper, and remaining 1 tablespoon oil and ¼ teaspoon salt. Add chicken to bowl and toss until evenly coated.

4. Place zucchini slices, in batches, on hot grill rack and cook until grill marks appear and zucchini is tender, 2 to 4 minutes, turning over once. Remove zucchini from grill; place on large platter and sprinkle with remaining mint.

5. Place chicken on hot grill rack or pan. Cover and cook until juices run clear when chicken is pierced with tip of knife, 6 to 8 minutes, turning over once. Transfer chicken to platter with zucchini; serve with lemon wedges.

EACH SERVING: About 280 calories, 42g protein, 8g carbohydrate, 9g total fat (2g saturated), 99mg cholesterol, 390mg sodium