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.


  • 2 tablespoons toasted almonds

  • ½ cup packed fresh parsley

  • ¼ cup olive oil, divided

  • 2 tablespoons water

  • 1 teaspoon grated lemon zest

  • Coarse salt and ground pepper

  • ¼ 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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