Grilled Asian Chicken Zucchini Pasta

Grilled Asian Chicken Zucchini Pasta

Makes 6 servings
For my clients- Per serving
½ Leaner protein
3 Greens
3 condiments
1 fat

• 3/4 cup lime juice
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons minced fresh gingerroot
• 3 garlic cloves, minced
54 oz boneless skinless chicken breasts
• 1 ¼ pounds uncooked zucchini
• 1 large sweet yellow pepper, chopped
• 1 large sweet red pepper, chopped
• 1 medium cucumber, peeled and chopped
• 1/4 cup minced fresh parsley
• 2 green onions, sliced
• 1/4 teaspoon crushed red pepper flakes or sesame seeds

DIRECTIONS
Combine the first seven ingredients. Pour 1/4 cup of marinade into a shallow dish, reserving remainder. Add chicken and turn to coat. Refrigerate 30 minutes.
Drain chicken; discard marinade. Grill chicken, covered, on an oiled grill rack with pam over medium heat (or broil 4 in. from heat) 5-7 minutes on each side, until a thermometer reads 165°.
Combine remaining ingredients with reserved marinade. Cut chicken into 1-in. slices. Add zucchini and chicken to vegetable mixture; toss to coat. Refrigerate until serving.