Grilled Chicken Platter Recipe

Ingredients

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

Preparation

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

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.

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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