Grilled Chicken Cutlets with Zucchini, Corn & Cherry Tomato Sauce


Happy Wednesday!


I just have to say – my shoulders are SO SORE from yesterday’s workout.


But, like I said yesterday, I’d totally do it all over again.

Anyway, I absolutely must share a recipe with you.


I made this for dinner last night.  I seriously felt like the luckiest person in the world.

So. Flippin. Good.

It’s a Rachael Ray 30-minute meal recipe which means it’ll take you about 45 minutes unless you have a whole kitchen staff hiding behind you ready to chop things the minute the cameras are turned off.

Seriously, I have no idea how she makes things happen in a 30-minute show unless stuff is just cooked enough to look cooked.

Regardless of her witchery, this one is totally worth it!

I paired it with some roasted Yukon Gold taters (Thing 2 took over that part for me) but you could totally do sweet taters if you want.


As a matter of fact, that’s what I have in my lunch today.

Jealous?  You should be.

Om. Nom. Nom.


Grilled Chicken Cutlets with Zucchini, Corn & Cherry Tomato Sauce
serves 4

1 lemon, zested and 1/2 juiced
4 cloves garlic, grated (or pressed, if it’s easier)
5-6 tablespoons extra virgin olive oil
1 tablespoon thyme leaves, chopped
4 boneless, skinless chicken breasts (6-8 ounces each)
Salt and pepper
2 ears corn, kernels cut from the cob (I used about 3/4 cup of frozen corn kernels)
2 small or 1 medium zucchini – halved lengthwise, seeded and diced
1 bunch scallions, whites sliced and greens reserved for another use
1 small red chile pepper, such as Fresno, seeded and finely chopped, or about 1 teaspoon crushed red pepper
2 tablespoons butter
1 pint cherry tomatoes
1 cup loosely packed fresh herbs, such as mint, parsley, tarragon or basil, chopped
4 cups baby arugala (I used arugula/baby spinach blend)
fresh parmesan or peccorino romano cheese, shaved into curls with a vegetable peeler, for garnish

1. In a shallow dish, combine the lemon zest and juice with half the garlic, 3-4 tablespoons of the olive oil and the thyme. *Note, if you didn’t pay attention and used ALL the garlic, it’s okay. In fact, it’s fabulous! Just grab a couple of extra cloves for later when you need more. 🙂

2. Preheat an outdoor grill or indoor grill pan to medium-high (or use your ginormous cast iron skillet).

3. Butterfly the chicken pieces by cutting into them horizontally without going all the way through, open like a book, and then pound into thin cutlets; season with salt and pepper. Turn them in the lemon-thyme marinade. Let stand. *Unless you have a meat tenderizer, the best way is to place the chicken breast between two pieces of wax paper and use a rolling pin.  You could use a mallet, if you don’t have a rolling pin. Just make sure you wash it first.

4. Meanwhile, in a large skillet (see #2), heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the corn and lightly brown, 3 to 5 minutes. Add the zucchini, scallion whites, chile pepper, and the remaining garlic to the corn; season. Cook to soften, 3 to 4 minutes. Add the butter and stir to melt, creating a creamy sauce. Remove the zucchini-corm sauce fron the heat and toss with the tomatoes and herbs. *I added the tomatoes to the pan for about 2 minutes to give them a little sear and soften them a little. I thought it was excellent!

5. Grill the chicken 3 to 4 minutes on each side, then transfer to plates.

6. Top each chicken cutlet with a cup of the baby arugula/spinach and some of the warm zucchini-corn sauce. Top with the parmesan curls.

7. NOM!


1. Do you own a meat tenderizer? Do you know what one looks like?

2. Are you down with leftovers for lunch the next day or do you save them for a dinner later in the week?

3. What do you think I should do with the other half of the lemon?

– jennifer

Happy 4th! Why not grill up some Garlic Chicken?

Hello! Happy Independence Day!


How’s the weather in your neck of the woods? Are you able to barbecue today? Did you do any fun runs? Going to any fireworks shows? It’s rainy and gray here so I have dinner in the crockpot. I’m trying a new recipe for pork carnitas! Om nom nom!

Big news! I slept in this morning! On a Thursday!


If that’s not worth celebrating, I don’t know what is! 🙂

So, I tried a new recipe last night that would be perfect if you’re dealing with some questionable weather today! And, if you’re lucky enough to have sunshine, you could certainly do this on the grill! It’s really super simple and healthy and delicious!

Why yes, I do enjoy using exclamation points.

Happy celebrating! Enjoy your day, wherever you are and whatever you’re doing.

See what I mean? I can’t stop!


Garlic Chicken
makes 2 servings

1 tablespoon garlic, minced
1 teaspoon basil, chopped
2 teaspoons extra-virgin olive oil
2 pinches unprocessed sea salt
1/4 teaspoon cracked black pepper
2 boneless, skinless chicken breasts

1. Preheat oven to 350 degrees.

2. Combine garlic, basil, olive oil, salt, and pepper in a small bowl. If possible, prepare an hour or so prior to cooking so the flavors can meld.

3. Rub the mix over the chicken breasts and place in an ungreased cookie sheet.

4. Bake 25 minutes or until juice runs clear.


– jennifer

Life lessons from some chocolate and Grilled Chicken Fajitas

So, I keep a bag of Dove Dark Chocolate Promises in my desk. I like to treat myself to one (okay, sometimes 2 or 3) after lunch. You know, they’re only 42 calories each so if you keep it to one, you’re not really tacking on too much to your diet. Besides, dark chocolate is known to be good for you. Read this about some health benefits. 🙂

Anyway, one of the really cool things about Dove Promises is the little sayings they put inside the wrapper. It’s like a fortune cookie only less confusing! Sometimes, you’ll see the same one for days – hey, they’re not Hallmark and if you’re only eating one a day, it’s going to take some time to get through the bag! – and then sometimes you’ll get one that really speaks to you. Like this one:


Breaking promises is certainly never a good practice but breaking your own promises to yourself is just plain not good. You may think you aren’t hurting anyone but you are – yourself. When it comes to your health (physical and/or mental), your happiness, your LIFE, YOU have to be the person to step up and make sure you’re treating yourself right. Other people may be there supporting you and loving you but, ultimately, you are the master of your own destiny. Respect yourSELF. You may doubt you can do something (normal!), it may be difficult (of course it is! It’s a change!), and you may want to give up or in, but DON’T. Live life, love life, and love yourself! 🙂

Okay. *storing soapbox and pom-poms* Now onto the good stuff – food! Om nom nom!


Chicken Fajitas
Makes 4 servings

1/2 cup orange juice
2 tablespoons chopped chipotle pepper
Juice of 1 lime
1 teaspoon ground cumin
Salt and black pepper to taste
1 pound boneless, skinless chicken breasts
1 tablespoon canola oil
1 red bell pepper, sliced
1 green bell pepper, sliced
2 onions, sliced
8 small (6″) flour (or corn!) tortillas, warmed
1 cup shredded Jack or Cheddar cheese

1. Combine the orange juice, chipotle, lime juice, cumin, 1 teaspoon salt and 1 teaspoon pepper in a sealable plastic bag. Add the chicken and marinate in the fridge for an hour.

2. Preheat a grill or stove top grill pan until hot. Remove the chicken from the marinade and discard what’s left in the bag. Grill the chicken for four to five minutes per side, until lightly charred and cooked all the way through. Let rest for 5 minutes before slicing.

3. While the chicken cooks, heat the oil in a large cast iron skillet over high heat. Cook the bell peppers and onions until charred and caramelized on the outside, about 10 minutes. Season with salt and pepper.

4. Slice the chicken into thin pieces. For a dramatic presentation, place the chicken on top of the hot peppers in the skillet and bring the skillet sizzling to the table. Serve with warm tortillas, guacamole, salsa, and cheese.


Recipe from Cook This, Not That!