New This Month

Grilled Chicken Platter


Go ahead and throw everything on the grill -- chicken, veggies, lemon, and bread, plus a quick almond pesto make a lovely summer supper.

  • Servings: 4

Source: Everyday Food, June 2009


  • 2 tablespoons toasted almonds
  • 1/2 cup packed fresh parsley
  • 1/4 cup olive oil, divided
  • 2 tablespoons water
  • 1 teaspoon grated lemon zest
  • Coarse salt and ground pepper
  • 1/4 loaf Italian bread
  • 2 zucchini
  • 1 red onion
  • 4 lemons
  • 1 pound chicken cutlets
  • Romaine lettuce


  1. In a food processor, puree almonds, parsley, 2 tablespoons olive oil, water, and lemon zest; season pesto with salt and pepper.

  2. Cut bread, zucchini, and onion into thick slices and halve lemons; toss with remaining 2 tablespoons olive oil and season with salt and pepper. Grill until vegetables are cooked through and bread and lemons are lightly charred.

  3. Season chicken cutlets with salt and pepper; grill until cooked through. Spread bread with pesto. Serve chicken platter with romaine lettuce.

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