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

Easy Calzones

Just over a week until the Salt Lake City marathon and I can tell I’m in taper mode (if you don’t count tough CrossFit workouts) because getting up super early to go run is difficult. I’d much rather hit snooze and stay in bed. But, I know that even though my mileage is decreasing, I’m not at the “don’t run” stage yet. So, I rolled out of bed, nearly tripped over a dog, and got my gear on. *yawn* We’re supposed to get rain and thunderstorms today and I’m glad they held off but boy, was it MUGGY! I was sweating before I hit the door. Blech.

Discovered that I forgot to charge my Garmin up – oops! – so I ran watch-free this morning. Best thing for me, I think. Do you run watch-free sometimes or do you always have it on? Watch-free running can be very liberating. You’re not focused on holding a specific pace and you don’t have the constant mileage reminders which can sometimes make you think of how far you have to go rather than how far you’ve actually gone. Isn’t that odd how the watch can do that? So, I ran by feel this morning. I knew roughly how much time I had and I knew which routes I normally run would bring me back home in time to get ready for work. I needed it and I enjoyed it. Well, except for when 2 neighborhood cats decided to dart right in front of me, barreling out of the darkness through some bushes and trees in some random game of tag. Yeah. I screeched.

The next time you head out the door for a run, consider leaving your watch at home. Enjoy the freedom. Watch out for maniacal cats.

Speaking of cats, I was prepping tonight’s dinner in the crockpot – I just threw some stuff in there; we’ll see how it turns out! – and I realized I was being watched. My little supervisor. She loves watching me cook. And clean, actually. She’s odd. Think she’d wear a little chef hat?


Warning! This following meal is amazingly delicious! You may be tempted to make this again….and again….and again. 🙂


Easy Calzones
Serves 4

3/4 pound ground beef
1/4 cup chopped onion
2 cloves garlic, minced
2 cups pizza sauce, divided
1 teaspoon Italian seasoning
1 (11-ounce) can refrigerated French bread loaf
4 (1-ounce) mozzarella cheese slices (I used shredded mozzarella)
Non-stick cooking spray
Grated parmesan cheese

1. Cook ground beef, onion, and garlic in a large skillet over medium heat until beef is no longer pink.  Drain and return to skillet. Stir in 1 cup of the pizza sauce and the Italian seasoning.

2.  Preheat the oven to 400 degrees.

3. Unroll the French bread loaf onto a lightly floured surface. With a lightly floured rolling pin, roll dough into a 16-inch square. (Please note that this dough needs to be cold to do this.)

4.  Cut into 4 squares. Transfer the dough to a lightly greased baking sheet.

5.  Spoon ground beef mixture evenly into center of each square. Top each square with mozzarella cheese.  Fold dough over mixture to form a triangle, pressing edges to seal.  Coat triangles with cooking spray and sprinkle with parmesan cheese.

6. Bake at 400 degrees for 12-15 minutes or until browned.  Serve with remaining warmed pizza sauce as topping or for dipping and a tossed salad.


Recipe from

Note: I don’t normally use the Pillsbury products because of the trans fats. Next time, I will make my own dough. Also, the dough must be cold to unroll and roll into a square. Don’t think you’re going to get away with stopping at the store on the way home on an 85 degree day and have that stupid French loaf unroll like a champ as soon as you get home and start making dinner. Oh no. That’s not going to happen. If that’s your plan, I advise you to go with pizza dough. THAT stuff is actually meant to be unrolled. Consider yourself warned.