Hey there!
If you’re looking for something healthy but still really tasty, you’ve gotta try this Grilled Lemon Herb Chicken with Zucchini Ribbons.
It’s juicy, zesty, and full of fresh flavors.
The chicken gets marinated in lemon and herbs, then grilled until it’s golden and tender.
The zucchini ribbons are light and fun—they soak up all that flavor and look super pretty on the plate too.
This one’s great for a weeknight dinner or a weekend cookout.
And bonus: the kids actually like it (even the zucchini!).
🌟 Why I Love This Recipe
I started making this when I wanted something easy, healthy, and that made me feel like summer—without a ton of work. Now it’s on repeat at our house.
- The lemon herb marinade makes the chicken super juicy.
- Zucchini ribbons cook fast and look fancy without the effort.
- It’s gluten-free, low-carb, and full of flavor.
- You can prep most of it ahead of time.
- Picky eaters usually go for it too!
🛒 What You’ll Need
For the Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice (fresh is best)
- 1 tsp lemon zest
- 2 garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
For the Zucchini:
- 2 medium zucchini
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt and pepper to taste
👩🍳 Pro Tips
- Pound your chicken a bit to make it even—helps it cook evenly on the grill.
- Use fresh lemon juice if you can—it really makes a difference.
- Don’t skip the resting time after grilling—your chicken will be way juicier.
- Use a veggie peeler to make perfect zucchini ribbons in seconds.
- Let the kids help with peeling the zucchini—it’s safe and fun!
🧰 Tools You’ll Need
- Mixing bowl
- Zip-top bag or shallow dish (for marinating)
- Grill or grill pan
- Tongs
- Vegetable peeler
- Cutting board and knife
🔄 Substitutions and Variations
- No chicken? Try tofu or shrimp.
- Swap zucchini for yellow squash or cucumber ribbons (if you’re not cooking them).
- Add red pepper flakes for some heat.
- Use Italian seasoning if you don’t have oregano.
⏱️ Make Ahead Tips
- Marinate the chicken up to 12 hours ahead.
- Zucchini ribbons can be peeled and stored in the fridge for a few hours.
👩🍳 Instructions
Step 1: Make the Marinade
In a bowl, mix olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
Step 2: Marinate the Chicken
Place chicken in a zip-top bag or dish and pour the marinade over it. Let it sit for 30 minutes (or up to 12 hours in the fridge).
Step 3: Prep the Zucchini Ribbons
Use a vegetable peeler to slice zucchini into long thin ribbons. Toss with olive oil, lemon juice, salt, and pepper.
Step 4: Grill the Chicken
Heat your grill or grill pan over medium heat. Grill chicken for about 5–6 minutes per side, until fully cooked (165°F inside).
Step 5: Rest the Chicken
Let the grilled chicken rest on a plate for 5 minutes before slicing.
Step 6: Serve and Enjoy!
Plate the zucchini ribbons and top with sliced grilled chicken. Add extra lemon or herbs if you want.
🍴 What to Serve With
- Roasted potatoes or sweet potato fries
- A side of couscous or rice
- A fresh green salad with vinaigrette
- Crusty bread if you’re not avoiding carbs
❓FAQ
Can I bake the chicken instead of grilling?
Yep! Bake at 400°F for about 20–25 minutes or until cooked through.
How do I know when the chicken is done?
Use a meat thermometer—it should read 165°F in the thickest part.
Can I use pre-cut zucchini noodles?
Sure can! They’ll work just fine. Just sauté lightly or leave raw if you prefer.
🧊 Leftovers & Storage
- Store leftovers in the fridge for up to 3 days.
- Keep chicken and zucchini separate if you can.
- Reheat chicken gently in the microwave or on the stove.
- Zucchini is best eaten cold or just lightly warmed—don’t overcook it when reheating.
💛 That’s a Wrap
Give this one a try and let me know how it goes! It’s one of those simple meals that feels special without a lot of work. Drop a comment if you have questions, tweaks, or want to share how it turned out. I love hearing from you!
Happy cooking! 🍋🍗🌿