Lemony Chicken and Zucchini with Almond Herb Pesto

The original recipe called the pesto a salsa. That just didn't make sense to us because it was really a herb pesto that topped this yummy chicken. We love having an herb garden that we can grab from whenever we need fresh herbs. There is something to be said about picking an herb, fresh and alive, and eating it right away. The flavor taste so much better when its from your yard.

This dish is full of flavor. The pesto and lemon marinade are the forefront of this delicious and healthy dish. We really enjoyed all the flavors and hope you will also!

Serves: 6

Pesto:
* 1 cup chopped fresh parsley
* 2 tablespoons chopped almonds, toasted
* 2 tablespoons chopped fresh chives
* 3 tablespoons capers, chopped
* 1/2 teaspoon grated lemon rind
* 3 tablespoons fresh lemon juice
* 1 tablespoon extra virgin olive oil
* 1/2 teaspoon chopped fresh thyme
* 1/2 teaspoon chopped fresh oregano
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper
* 1 garlic clove, minced

Chicken:
* Juice from 1 lemon
* 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
* 6 small zucchini, cut into slices length-wise (about 1 1/4 pounds)
* 1/4 teaspoon kosher salt
* 1/8 teaspoon freshly ground black pepper

Prepare grill to medium-high heat. To prepare pesto, combine first 12 ingredients; set aside.

To prepare chicken, marinate chicken for 4 hours or over night in lemon juice. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place on grill rack; grill until done, turning once. Serve topped with pesto.

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