Hey y'all! If you’re craving a fresh, vibrant meal that’s bursting with zesty flavor, this Lemon Herb Grilled Chicken with Zucchini is sure to hit the spot. Juicy chicken breasts marinated in lemon and herbs, paired with smoky grilled zucchini, make this recipe a weeknight hero and a backyard BBQ favorite. It's light, healthy, and perfect for meal prep or entertaining guests. Ready to fire up the grill? Let’s get cooking!
Why You'll Love This Lemon Herb Grilled Chicken with Zucchini
- Ready in under 30 minutes, making it perfect for busy weeknights.
- Features vibrant, zesty flavors from fresh lemon and herbs.
- Healthy, low-carb, and packed with lean protein and veggies.
- Easy to customize with your favorite herbs and veggies.
- Impressive enough for guests but simple enough for beginners!
Ingredients for Lemon Herb Grilled Chicken with Zucchini
- 2 large boneless, skinless chicken breasts (about 1.5 lbs)
- 2 medium zucchinis, sliced into ½" thick rounds
- ⅓ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon lemon zest
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Fresh parsley, chopped, for garnish (optional)
How to Make Lemon Herb Grilled Chicken with Zucchini
Step 1: Marinate the Chicken and Zucchini
In a large bowl, whisk together olive oil, lemon juice, lemon zest, oregano, thyme, garlic, salt, and pepper. Add the chicken breasts and zucchini slices to the bowl, tossing to coat everything evenly. Cover and marinate in the refrigerator for at least 20 minutes (or up to 2 hours for deeper flavor).
Step 2: Preheat the Grill
Preheat your grill (or grill pan) to medium-high heat, around 400°F (204°C). Lightly oil the grates to prevent sticking.
Step 3: Grill the Chicken and Zucchini
Remove the chicken and zucchini from the marinade, letting excess drip off. Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and juices run clear. Grill the zucchini slices for about 3 minutes per side, until tender with beautiful grill marks.
Step 4: Serve and Enjoy
Let the chicken rest for a few minutes before slicing. Arrange the sliced chicken and grilled zucchini on a platter, sprinkle with fresh parsley, and serve with lemon wedges if desired.
Notes for Lemon Herb Grilled Chicken with Zucchini
- For best results, use an instant-read thermometer to check chicken doneness (learn more about grilling chicken).
- Swap in yellow squash or eggplant for zucchini for extra variety.
- Double the marinade to use as a drizzle for serving (just reserve half before marinating).
Variations for Lemon Herb Grilled Chicken with Zucchini
- Mediterranean Twist: Add crumbled feta and sliced olives before serving.
- Spicy Version: Mix a pinch of red pepper flakes into the marinade.
- Herb Swap: Use fresh basil and rosemary instead of oregano and thyme.
Required Equipment for Lemon Herb Grilled Chicken with Zucchini
- Outdoor grill or grill pan
- Mixing bowls
- Whisk
- Tongs
- Instant-read meat thermometer
Storage Instructions
Store leftover Lemon Herb Grilled Chicken with Zucchini in an airtight container in the refrigerator for up to 3 days. For best flavor and texture, reheat chicken gently in the microwave or on a skillet over low heat. Avoid freezing grilled zucchini, as it may become mushy.
Serving Suggestions for Lemon Herb Grilled Chicken with Zucchini
- Serve over fluffy quinoa or brown rice for a hearty meal.
- Pair with a crisp green salad and crusty bread.
- Enjoy chilled, sliced over a Mediterranean pasta salad.
- Try it alongside other fresh herbs for a flavor boost.
Pro Tips for the Best Lemon Herb Grilled Chicken with Zucchini
- Pound chicken to even thickness for uniform cooking.
- Let chicken rest after grilling for juicier slices.
- Slice zucchini thick enough to prevent tearing on the grill (see more tips for grilling zucchini).
FAQ for Lemon Herb Grilled Chicken with Zucchini
- Can I use chicken thighs instead of breasts?
- Absolutely! Thighs are juicy and flavorful; just adjust grilling time to about 5-6 minutes per side or until cooked through.
- Is it possible to bake instead of grill?
- Yes, bake the marinated chicken and zucchini at 425°F (218°C) for 18-20 minutes, flipping halfway through.
- Can I make this recipe ahead of time?
- Definitely! Marinate the chicken and zucchini up to 24 hours in advance and grill just before serving for peak freshness.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced into rounds
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
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1In a large bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, oregano, salt, and black pepper.
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2Add the chicken breasts to the marinade, turning to coat. Cover and refrigerate for at least 15 minutes.
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3Preheat the grill to medium-high heat. Lightly oil the grill grates.
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4Remove chicken from the marinade and place on the grill. Grill for 6-7 minutes per side, or until the chicken is cooked through and has nice grill marks.
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5While the chicken is grilling, toss zucchini slices in any remaining marinade and grill for 2-3 minutes per side until tender and slightly charred.
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6Serve the grilled chicken with zucchini on the side, garnished with extra fresh herbs if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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