This is a quick and easy take on fresh vegetable “spaghetti”—with broccoli rabe as the “noodles.” OK, OK, it’s not really spaghetti. But we promise you this: It’s fresh, it’s delicious, and it’s super, super healthy, packed with antioxidants and protein. It’s the perfect dish for an early-summer dinner, and even better when eaten outside.

10 Ingredients

  • Olive oil
  • 1 lemon, juiced
  • 2 cloves garlic, crushed, plus 1 whole clove
  • 2 breasts chicken, each sliced into 2 flat, thin cutlets
  • 1 bunch broccoli rabe
  • 1/2 red onion, thinly sliced
  • 1 ear corn, cut off the cob
  • 1 container baby tomatoes, halved
  • 1 ball fresh mozzarella,cubed
  • 2 slices bread

Directions

<ol> <li>Marinate chicken in crushed garlic, lemon, and 2 tablesooons olive oil for 15 minutes.</li> <li>While chicken is marinating, lightly steam broccoli rabe for about 5 minutes. Set aside.</li> <li>Heat a grill or grill pan on high heat. Grill chicken cutlets until cooked through, about 2 to&nbsp;3 minutes per side. Cover with foil and set aside.</li> <li>In a large frying pan, heat 1 tablespoon olive oil on medium-high heat.&nbsp;Add onion&nbsp;and sauté&nbsp;until soft, about 5 minutes.&nbsp;Add broccoli rabe and sauté until flavors are blended and rabe is heated through, about 5 minutes.&nbsp;Add corn and tomatoes and sauté for 1 to&nbsp;2 minutes. Remove from heat, add mozzarella, and cover.</li> <li>Lightly brush bread with olive oil and toast (or grill) until crisp. Rub 1/2 remaining garlic clove over surface of toast.</li> <li>To plate,&nbsp;spoon broccoli rabe and tomato mixture into a small pile and top with 1 chicken cutlet. Serve with toast on the side.</li></ol>

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