Ingredients
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2 1/4 lbs boneless, skinless chicken thighs
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1 cup jarred dill pickle juice
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4 medium zucchini
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4 red bell peppers
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5 tbsp olive oil, divided
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1 tbsp Italian seasoning
Chicken Cobb Pasta Salad:
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2 (7 oz) pkgs fully cooked rotini
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1/2 (2.1 oz) pkg fully cooked bacon
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4 store-bought hard-boiled eggs
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1 ripe avocado
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1/2 cup blue cheese dressing
Steps
1
Pat the chicken dry with paper towels and season with salt and pepper. In a resealable plastic bag, combine chicken and pickle juice. Refrigerate for at least 2 hours or up to overnight.
2
Set grill or grill pan to medium-high. Slice the zucchini lengthwise into ½-inch-thick planks. Halve the bell peppers and remove the stems and seeds. Add zucchini and pepper halves to a large bowl. Toss with 3 tbsp oil and the Italian seasoning. Season with salt and pepper.
3
Remove chicken from marinade and pat dry. Brush chicken with remaining 2 tbsp oil. Grill chicken 12–15 min., until internal temperature reaches 165°F on an instant-read thermometer, flipping halfway through cooking.
4
Transfer vegetables to grill. Cook bell peppers 6–8 min. per side and cook zucchini 3–4 min. per side, until vegetables are charred and softened. Let vegetables cool slightly. Cut bell peppers into strips and zucchini into pieces. Serve chicken with grilled vegetables.
Tips
Chicken Cobb Pasta Salad: To serve as another meal for 4, reserve 4 cooked chicken thighs, 2 grilled bell peppers, and 1 grilled zucchini. Roughly chop chicken and vegetables and add to a large bowl. Microwave 2 (7 oz) pkgs fully cooked rotini and ½ (2.1 oz) pkg fully cooked bacon per package directions. Roughly chop bacon, 4 store-bought hard-boiled eggs, and 1 ripe avocado. Add pasta, bacon, eggs, and avocado to bowl with chicken and vegetables. Add ½ cup blue cheese dressing and toss to coat. Season with salt and pepper.
