Zucchini-Marinated and Chicken Sandwich
{adapted from Everyday Food, June 2009}
My qualms about eating raw zucchini are OVER! This is a brilliantly easy, quick and tasty meal...the roof of my mouth is still healing from my barbaric inhaling of this sandwich, but it was worth it. Accompanying as side dishes was a black bean concoction and plain yogurt topped with homemade strawberry jam. Perfectly summer.
1 zucchini
1/4 red onion, thinly sliced
1 tablespoon thinly sliced lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and pepper
1 pound chicken breasts
Handful of fresh parsley
1 loaf Italian bread
Red Wine Vinegar
Romaine lettuce, arugula, or a spring mix
Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
Meanwhile, season 1 pound chicken breasts with salt and pepper and poach until just cooked through. Let cool, then shred and add to marinated zucchini along with chopped parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices), top with just a touch of red wine vinegar, and place lettuce of choice on top.
{adapted from Everyday Food, June 2009}
My qualms about eating raw zucchini are OVER! This is a brilliantly easy, quick and tasty meal...the roof of my mouth is still healing from my barbaric inhaling of this sandwich, but it was worth it. Accompanying as side dishes was a black bean concoction and plain yogurt topped with homemade strawberry jam. Perfectly summer.
1 zucchini
1/4 red onion, thinly sliced
1 tablespoon thinly sliced lemon zest
2 tablespoons fresh lemon juice
2 tablespoons olive oil
Salt and pepper
1 pound chicken breasts
Handful of fresh parsley
1 loaf Italian bread
Red Wine Vinegar
Romaine lettuce, arugula, or a spring mix
Slice 1 zucchini into ribbons with a vegetable peeler. Combine with 1/4 red onion, thinly sliced, 1 tablespoon thinly sliced lemon zest, and 2 tablespoons each fresh lemon juice and olive oil. Season with salt and pepper and let stand 30 minutes.
Meanwhile, season 1 pound chicken breasts with salt and pepper and poach until just cooked through. Let cool, then shred and add to marinated zucchini along with chopped parsley. Cut 1 loaf Italian bread in half horizontally and hollow out. Make a sandwich with chicken mixture (including juices), top with just a touch of red wine vinegar, and place lettuce of choice on top.
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