Grilled Lemon Garlic Chicken and zucchini
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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marinade
30 mins
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Total Time
30 mins
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Servings
6
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Calories
185 kcal
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Course
Main Course
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Cuisine
American
Grilled Lemon Garlic Chicken and zucchini
Description
The Grilled Lemon Garlic Chicken and zucchini combines chicken breasts marinated in fresh lemon juice, minced garlic, olive oil, kosher salt, and black pepper. The acid in the marinade tenderizes and flavors the meat. The chicken is grilled over medium-high heat for about 6 minutes per side until an internal temperature of 165°F ensures doneness.
Alongside, zucchini cut into 1/2-inch diagonal slices grills for about 5 minutes, developing grill marks and tender texture without becoming mushy. This pairing balances protein with vegetable, both enhanced by the citrus-garlic marinade and grilling’s smoky notes.
The dish is straightforward and suitable for a main course served hot directly from the grill. The interplay of bright lemon flavor, garlic aroma, and charred zucchini creates a simple yet flavorful meal, especially in warmer months or for those preferring grilled dishes.
Use fresh lemons in the marinade for the best brightness. Leftovers should be refrigerated in a covered container and can be reheated in a microwave. The chicken and zucchini also freeze well for up to three months, making this dish flexible for meal planning.
Ingredients
- 3 tbsp lemon juice fresh
- 2 tbsp extra virgin olive oil
- 2 garlic minced, cloves
- 1/2 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 6 chicken breast 6-ounce, skinless, boneless halves
- 2 zucchini sliced into 1/2 inch pieces on the diagonal, large
Instructions
- In a small mixing bowl, combine lemon juice, olive oil, garlic, salt, and black pepper.
- Add chicken breast to a Ziploc bag and pour over the lemony marinade; seal the bag and gently press the marinade around the chicken to evenly coat. Refrigerate and let marinate for at least 30 minutes.
- Meanwhile thoroughly wash the zucchini and pat the excess moisture with a paper towel.
- Using a sharp knife cut off the ends. Now simply, make diagonal cuts across the zucchini to get 1/2 inch-thick pieces.
- Spray the grill with some cooking spray and preheat to medium-high heat.
- Remove the chicken from the marinade and place it onto the preheated grill along with zucchini slices.
- Grill the chicken breast for 6 minutes on each side or until a thermometer inserted reads 165F. Zucchini will cook pretty fast, it should take no longer than 5 minutes to get nicely charred and tender.
- Once done, remove from the grill and serve hot.
Notes
- For best flavor, use fresh lemon juice rather than bottled lemon juice.
- Chicken and zucchini leftovers can be stored in the refrigerator for up to 4 days and reheated in the microwave.
- Freezing leftovers is possible for up to 3 months without significant flavor loss.
- Other oils such as avocado or grapeseed oil can be used in the marinade as alternatives to olive oil.
- Other fresh vegetables can replace zucchini if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 185kcal | 9% |
| Carbohydrates | 3g | 1% |
| Protein | 25g | 50% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 72mg | 24% |
| Sodium | 330mg | 14% |
| Potassium | 596mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 16mg | 18% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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