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- 2 tablespoons melted butter (or oil of choice)
- 1 (16 oz) package Brussels sprouts (frozen)
- 2 teaspoons garlic powder
- 2 teaspoons cracked black pepper
- 1 pinch paprika, or to taste
- 1 lime, halved
- Preheat a grill pan for medium-high heat and lightly oil the grooves
- Brush butter or oil over Brussels sprouts and season with garlic powder, black pepper, and paprika
- Place sprouts on the preheated pan and cook until tender and grill marks appear, about 10 minutes. Squeeze lime juice over sprouts before removing from pan.
- 1 pkg. Green Giant Zucchini Veggie Spirals
- 2 tablespoons olive oil
- 2 garlic cloves, thinly sliced
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic glaze, divided
- 1 tablespoon chopped fresh basil, plus more for garnish
- 2 cloves garlic, grated
- ½ teaspoon ground pepper
- 1 pound chicken cutlets
- 1 cup shredded part-skim mozzarella cheese
- 1 small tomato, thinly sliced
- Preheat grill to medium-high or heat a grill pan over medium-high heat
- Combine oil, 1 tablespoon balsamic glaze, basil, garlic, & pepper in a small bowl. Brush the mixture on both sides of the chicken.
- Place the frozen zucchini noodles in a preheated nonstick skillet and cover with a lid. Steam over medium-high heat until al dente (about 5 minutes), stirring occasionally. Remove to a colander and drain well.
- Add olive oil to the hot skillet. SautΓ© garlic and crushed red pepper until fragrant, about one minute.
- Add drained zucchini back to the pan and set skillet to the side
- Oil the grill rack or pan. Grill the chicken until it easily releases from the grill or pan, 3 to 4 minutes.
- Flip and top with mozzarella and tomato. Grill until the cheese is melted and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 3 to 4 minutes more.
- Drizzle with the remaining 1 tablespoon balsamic glaze and sprinkle with more basil, if desired.
- Serve with Zucchini Noddles
