Lunch: Citrus-Glazed Grilled Chicken and Zucchini

Recipe by Judy Kim The simple glaze will seriously up your grilling game.

This recipe includes superfoods such as:

Lemon

Health benefits of Citrus-Glazed Grilled Chicken and Zucchini

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

4 chicken thighs and 4 drumsticks
extra-virgin olive oil
kosher salt
Freshly ground black pepper
3 tbsp. orange marmalade
1 orange
1 lemon
Sea salt
2 green zucchini, cut in half lengthwise and into 1/4" slices
2 yellow zucchini, cut in half lengthwise and into 1/4" slices
2 tbsp. chopped parsley

Instructions

Preheat the oven to 400 degrees F and preheat a cast iron grill pan over high heat. Prepare rimmed sheet pan lined with parchment paper. Set aside.
Rinse chicken and dry thoroughly. Drizzle with olive oil and season with salt and pepper. Sear chicken skin side down for 5 minutes.
Meanwhile, in a small sauce pan over medium-high heat combine orange marmalade, 1 teaspoon orange zest, 1 tablespoon freshly squeezed orange juice, 1 teaspoon lemon zest, and 1 tablespoon freshly squeezed lemon juice. Bring to a boil and simmer for 5 minutes. Transfer chicken to sheet pan skin side up and brush citrus glaze all over. Roast for 20 minutes. For crispy skin, finish under the broiler for 1 to 2 minutes. Sprinkle with sea salt.
In a mixing bowl toss together zucchini with drizzle of olive oil and season with salt and pepper. Using same grill pan, cook zucchini in a single layer over medium-high heat, about 4 minutes per side. Cook in two batches.
Serve chicken on bed of grilled zucchini. Garnish with parsley.

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