GARLIC-GRILLED CHICKEN WITH PESTO ZUCCHINI RIBBONS

Ingredients:
2 t. grated lemon zest
2 T. lemon juice
4 garlic cloves, minced
1/2 t. coarsely ground pepper
1/4 t. salt
4 boneless skinless chicken breast halves (6 oz. each)
ZUCCHINI MIXTURE:
4 large zucchini (about 2-1/2 pounds)
1/4 c. chopped oil-packed sun-dried tomatoes
1 t. olive oil
2 garlic cloves, minced
1/4 t. salt
1/4 t. crushed red pepper flakes
1/4 t. coarsely ground pepper
1/4 c. prepared pesto
4 oz. fresh mozzarella cheese, cut into 1/2-inch cubes

1. In a large bowl, mix the first five ingredients. Add chicken; turn to coat. Let stand 15 minutes.
2. For noodles, trim ends of zucchini. Using a cheese slicer or vegetable peeler, cut zucchini lengthwise into long thin slices. Cut zucchini on all sides, as if peeling a carrot, until the seeds become visible. Discard seeded portion.
3. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer inserted in chicken reads 165°. Remove from grill; keep warm.
4. In a large nonstick skillet, heat tomatoes and olive oil over medium-high heat. Add garlic, salt, pepper flakes and pepper; cook and stir 30 seconds. Add zucchini; cook and stir 2-3 minutes or until crisp-tender. Remove from heat. Stir in pesto.
5. Cut chicken into slices. Serve with zucchini noodles. Top with mozzarella.
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