Grilled Chicken with Marinara over Zucchini Ribbons

My kids love this! When I say chicken tenders, I am talking about the boneless, skinless, tender little pieces of chicken from the underside of the breast, NOT the breaded freezer kind. Of course, you can also use skinless, boneless chicken breasts, and slice them crosswise after they are grilled.

2 packages chicken "tenders"
Olive oil (not extra-virgin)
Garlic salt
Freshly ground black pepper

Olive oil (not extra-virgin), 2-3 Tablespoons
Crushed red pepper flakes, to your taste
4 cloves garlic, minced
Dried mint flakes, about 1 1/2 teaspoons
Dried basil flakes, about 1 1/2 teaspoons
1 28-oz can crushed tomatoes
Salt to taste

6-8 zucchini (if they are small, use more)
Olive oil (not extra-virgin)

First make your sauce. Put olive oil in a pan, and add crushed red pepper flakes, minced garlic, dried mint, and dried basil. Turn heat onto medium-low. When garlic starts to sizzle (do not let it brown), add crushed tomatoes. Stir until most of the olive oil is incorporated into the tomato. Partly cover to control the spatter, but don't cover all the way, or your sauce won't thicken properly. Cook sauce for 20-30 minutes, scraping it up from the bottom occasionally to make sure it doesn't stick. When it's done, taste it and add salt if necessary (some brands of crushed tomatoes are salty already, and you might not need any).

Put the chicken tenders into a bowl and drizzle them with olive oil, garlic salt, and freshly ground black pepper. Stir them around a bit to be sure the seasoning gets on all of them. Grill.

Wash your zucchini, cut off the ends, and use a vegetable peeler to peel ribbons off of them (including the green). Rotate the zucchini around a bit as you go, that helps. Saute these at medium-high heat for just a couple of minutes.

Put some zucchini on your plate, top with marinara sauce, and finally with the grilled chicken.