Old Bay Grilled Chicken and Zucchini Sauté

with kale and aioli

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Eggs, Soy

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A note about serious food allergies

Residents of New England and the Mid-Atlantic states need no schooling on Old Bay Seasoning. But for the uninitiated, this blend of celery salt, paprika, and a host of other flavorful spices is the king of seasoning for seafood. Turns out this is delicious on just about everything, as evidenced here when sprinkled on a grilled chicken breast. One taste and you'll be, er, hooked!

In Your Box (serves 2)

  • 1 Shallot
  • 2 Zucchini
  • 2 Garlic Cloves
  • 1 Lime
  • 6 oz. Kale
  • 2 Boneless Skinless Chicken Breasts
  • Info
    2¼ oz. Mayonnaise
  • 2 tsp. Old Bay Seasoning
  • 3 oz. Grape Tomatoes
  • Nutrition (per serving)

  • Calories
    566
  • Carbohydrates
    20g
  • Fat
    32g
  • Protein
    52g
  • Sodium
    382mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Grill Pan or Outdoor Grill
  • 1 Small Bowl
  • 1 Medium Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat outdoor grill or grill pan over medium-high heat and coat lightly with cooking spray. Peel and mince shallot. Trim zucchini ends and cut into ½" rounds. Mince garlic. Halve lime and juice. Stem kale and coarsely chop. Rinse chicken breasts, pat dry, and season with a pinch of salt and pepper.

  • Step 2 - Make the Aioli
    2

    Make the Aioli

    Combine mayonnaise with half the Old Bay seasoning and 2 tsp. lime juice in a small bowl and refrigerate.

  • Step 3 - Cook the Chicken
    3

    Cook the Chicken

    Sprinkle chicken with remaining Old Bay seasoning and 1 tsp. olive oil. Place chicken on grill and cook 5-6 minutes per side, or until chicken reaches a minimum internal temperature of 165 degrees.

  • Step 4 - Cook Zucchini and Kale
    4

    Cook Zucchini and Kale

    While chicken is cooking, heat 1 Tbsp. olive oil in a medium pan over medium-high heat. Add zucchini rounds and sear 3-4 minutes on one side, or until browned. Flip zucchini, add grape tomatoes, and cook 4 more minutes, or until zucchini is tender and tomatoes start to blister. Add shallot and garlic and cook 30 seconds. Add kale and cook 2 minutes. Add 1 Tbsp. water and cook 1 more minute, or until kale is wilted and tender. Season to taste with a pinch of salt and pepper.

  • Step 6 - Plate the Dish
    5

    Plate the Dish

    Place a serving of kale and zucchini on a plate along with a chicken breast. Serve aioli on the side.