Ingredients
- 2 medium-sized zucchini sliced lengthwise into 1/8 inch thick
- 1 pound of chicken breast tenders
Marinade for Chicken and Zucchini
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 garlic clove minced
- 3 tablespoons olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Goat Cheese Spread
- 4 oz goat cheese softened
- 1 teaspoon dried oregano
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon freshly ground black pepper
Instructions
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In a medium bowl, combine the lemon juice, lemon zest, oregano, thyme, garlic mix well. Slowly whisk in the olive oil. Add the salt and pepper and adjust to taste if desired.
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Line a sheet pan with parchment paper. Lay the sliced zucchini on a sheet pan and lightly brush both sides with the quick marinade.
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Heat a grill pan over medium-high heat. Grill the zucchini for 2 - 3 minutes on each side. You want light brown grill marks on the slices. Remove from pan and set aside.
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Lay the chicken breast tender on the sheet pan. Lightly sprinkle both sides with salt and pepper then brush with remaining marinade.
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Place the chicken on the same grill pan over medium-high heat. Grill the chicken for 4 - 5 minutes on each side. Cook time will depend on the thickness of the tenders. You can also slightly flatten the tenders to create an even thickness.
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Remove chicken from pan and place on a cutting board to cool slightly. Cut into small bite-sized pieces.
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Line the sheet pan with fresh parchment paper and place the grilled zucchini slices on the pan. Spread a small amount of the softened goat cheese mixture on each slice. Then place a cube of chicken close to one end of each zucchini slice. Slowly roll the everything together then insert a toothpick into the roll-up. This will prevent it from opening up.
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Place roll-ups on a platter and serve.