Grilled chicken topped with a bright zucchini, radish and cherry tomato relish — this plate tastes like spring. The relish is a simple, fresh mix of diced zucchini, thinly sliced radishes and halved cherry tomatoes tossed in a quick pickling vinaigrette that brightens lean proteins.
Making your own relish is fast and rewarding. It lets you control the seasoning and the acidity, producing a fresher, less salty result than many pre-made options. This quick pickling method works well for many vegetables, so keep it in your repertoire for salads, fish and grilled meats.
The finished dish is light, tangy and slightly sweet. The vegetables maintain a crisp texture while the vinaigrette adds a pleasant zip. Even folks who think they don’t like zucchini or radishes often enjoy this relish because the flavors blend and mellow during the brief pickling.
This recipe was adapted from the Clean Slate cookbook by the editors of Martha Stewart Living. The cookbook focuses on plant-forward, nutrient-dense recipes and includes a 21-day menu plan for resetting your eating habits. Many recipes are dairy-free, vegan-friendly, and gluten-free, and the collection features ideas across breakfast, soups, salads, main dishes, snacks and tempting desserts. It’s a useful resource for anyone looking to eat cleaner and feel their best.
This cookbook will stay in my kitchen, and it makes a thoughtful gift for any home cook who appreciates clean, flavorful meals.
Recipe for Grilled Chicken with Zucchini, Radish, and Cherry Tomato Relish
What you need
- 1/4 cup white wine vinegar, plus extra for drizzling (optional)
- 1/4 cup water
- 1 tsp coconut sugar or honey
- 2 garlic cloves, smashed
- 2 tbsp jalapeño slices
- Coarse salt and freshly ground black pepper
- 1 medium zucchini, diced small
- 5 radishes, very thinly sliced
- 8 oz cherry tomatoes, halved
- 1/2 medium red onion, finely diced
- Olive oil or extra virgin olive oil
- 6 boneless, skinless chicken breast halves (about 4–5 oz each)
- 1 cup fresh mint leaves, torn, plus whole leaves for garnish
Preparation
- In a small saucepan combine the white wine vinegar, water, coconut sugar (or honey), smashed garlic, jalapeño slices and 3/4 teaspoon salt. Bring to a boil, then remove from heat and let the mixture sit for 15 minutes to infuse. Strain the liquid through a fine sieve, discarding the solids, and allow the pickling liquid to cool completely.
- In a bowl, combine the diced zucchini, thinly sliced radishes, halved cherry tomatoes and finely diced red onion. Pour the cooled vinegar mixture over the vegetables and toss gently to coat evenly. Let the relish sit while you prepare the chicken so the flavors meld.
- Heat a grill or a grill pan over medium-high heat and brush it lightly with olive oil. Season the chicken breasts with coarse salt and freshly ground pepper. Grill the chicken, working in batches if needed, until cooked through — about 6 to 7 minutes per side depending on thickness. Transfer the cooked chicken to a platter and let it rest for about 10 minutes so the juices redistribute.
- Stir the torn mint leaves into the prepared relish. Taste and adjust seasoning with salt and pepper. If you like a brighter finish, drizzle a little extra white wine vinegar over the relish.
- Spoon the zucchini, radish and cherry tomato relish over the grilled chicken and garnish with whole mint leaves. Serve immediately.
This dish pairs well with simple sides such as steamed green beans, a light green salad, or roasted potatoes. For an adult meal, a chilled glass of crisp white wine complements the tangy relish.
Quick tip: Prepare the relish a few hours ahead and refrigerate it to let the flavors develop further. The vegetables will remain pleasantly crisp if not left too long in the pickling liquid.
An easy, fresh recipe that highlights seasonal vegetables and simple techniques. Enjoy!
“You don’t need a silver fork to eat good food.” — Paul Prudhomme
If you try this Grilled Chicken with Zucchini, Radish and Cherry Tomato Relish, I hope it becomes a regular weeknight favorite. Leave a note with any adjustments you made — small changes often become new signature touches.