Lavender balsamic can be pretty strong, but when you combine it with our lemon olive oil — it works great on chicken. Pair that with a bright & beautiful zucchini ribbon salad with basil, lemon and almonds; you create a refreshing side dish that's and full of flavor.
For the Chicken:
4 Boneless, skinless chicken breasts
1/2 cup Savory Olive Lemon Olive Oil
Pinch of salt
For the Basil Zucchini Ribbon Salad:
Mandoline or Vegetable Peeler
4 small, uncooked zucchini
3/4 tsp kosher salt
2 Tbsp sliced almonds
1/4 cup shredded Parmigiano Reggiano cheese
3 Tbsp fresh lemon juice
1 Tbsp Savory Olive Lemon Olive Oil
1/8 tsp black pepper
15 basil leaves, large, slivered (plus extra for garnish)
In a large resealable bag combine olive oil, balsamic and chicken breasts - marinate at least 30 minutes to overnight if you have more time.
Preheat oven to 350 degrees. Put chicken and marinade in roasting pan. Sprinkle with salt. Roast for 45 minutes, turning once, until internal temperature of 165 degrees.
While the chicken is cooking, use a mandoline or vegetable peeler to cut zucchini into long ribbons, rotating as you go to expose all sides; discard seedy centers. Place zucchini ribbons in a colander (placed inside a bowl) and toss with salt; set aside, 20-30 minutes.
Meanwhile, warm a small nonstick skillet over medium heat; cook almonds until toasty brown, turning frequently, 3-5 minutes. Set almonds aside to cool.
Pat zucchini dry with paper towels or a clean dish towel, pressing gently to remove as much water as possible. Transfer zucchini to a large salad bowl; add Parmesan and almonds (discard any accumulated liquid).
Place lemon juice, oil, pepper and basil in a small, airtight container; shake to combine. Pour dressing over salad; toss gently. Garnish with basil and serve.