Chicken zucchini and lemon

This light and tasty chicken with zucchini and lemon dish makes a perfect weeknight dinner, mixing lean protein with fresh veggies and tangy flavors.

I make this meal almost every week during summer when zucchini is everywhere at the market. Even my kids, who usually turn their noses up at green veggies, clean their plates without complaining thanks to that slightly tangy lemon flavor.

Ingredients

For the Main Dish

• 2 chicken breasts cut into strips: thin cuts help everything cook quickly and evenly
• 2 medium zucchini sliced into rounds: pick firm, shiny zucchini
• 1 lemon juice and zest: go for organic lemon if you're using the zest
• 2 minced garlic cloves: fresh garlic gives the best flavor
• 2 tablespoons olive oil: extra virgin olive oil adds more flavor
• 1 teaspoon dried oregano: this gives the dish that essential Mediterranean touch
• 1/2 teaspoon paprika: adds a bit more depth and nice color
• 1/2 teaspoon salt: brings out all the flavors
• 1/4 teaspoon black pepper: freshly ground works best

Optional Toppings

• Chopped fresh parsley: adds brightness and color
• Grated parmesan: gives a salty, creamy touch

Step by Step Instructions

Get your ingredients ready:

Cut chicken breasts into thin, even strips about 1 cm thick. Try to make all pieces similar in size so they'll cook evenly. Trim off any extra fat for a lighter meal.

Prep the zucchini:

Wash the zucchini thoroughly in cold water. Cut off the ends and slice them into rounds about 5 mm thick. If they're too thin, they'll get mushy, and if they're too thick, they'll still be crunchy when the chicken is done.

Get the garlic and lemon ready:

Peel and finely chop the garlic or push it through a garlic press to get all the flavor out. Wash the lemon, carefully grate the zest avoiding the bitter white part, then squeeze out all the juice.

Cook the chicken:

Heat the olive oil in a large pan over medium heat until it's hot but not smoking. Add the chicken strips with space between them so they don't steam. Right away, sprinkle with salt, pepper, paprika and oregano. Let them brown for 5-7 minutes, stirring now and then until the chicken is golden on all sides.

Add the garlic:

Put the chopped garlic in with the chicken and stir constantly for about a minute. The garlic should smell good but not turn brown or it'll taste bitter. This quick step is key for getting all the garlic flavor into the oil.

Throw in the zucchini:

Add your prepared zucchini rounds to the pan. Mix well to coat them with the chicken and spice flavors. Cook for 5-7 minutes, stirring often. The zucchini should get soft but still have a little bite to it. Don't overcook or they'll turn mushy and watery.

Finish with lemon:

Pour in the fresh lemon juice and add the zest directly to the pan. Stir everything well to coat all ingredients. Cook for another 2-3 minutes on low heat so the flavors can blend and the lemon juice can reduce slightly to make a light sauce.

Lemon zest is what I think really turns this simple dish into something special. My grandma from Provence always taught me to use citrus zest to boost flavors. She made this with fresh thyme from her garden, and even now, the smell of this dish takes me back to summers spent in her sunny kitchen.

Storage and Make-Ahead Tips

This lemon chicken and zucchini dish keeps well in the fridge for 3 days in a sealed container. When reheating, use a pan on low heat instead of the microwave to keep the zucchini from getting soggy. Add a tiny splash of fresh lemon juice after reheating to bring the flavors back to life.

You can also prep all ingredients ahead to save time. Cut the chicken and zucchini, chop the garlic, and keep them separate in the fridge for up to 24 hours before cooking. This advance prep cuts cooking time to less than 15 minutes.

Variations and Swaps

For a vegetarian version, swap out the chicken for 400g of firm tofu cut into cubes and soaked in a mix of olive oil, lemon juice and herbs for 30 minutes before cooking. Roasted chickpeas also make a great protein alternative.

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If you don't have zucchini, eggplant or bell peppers work really well in this dish too. For a creamier version, stir in 2 tablespoons of light sour cream at the end of cooking. In winter, try using orange instead of lemon for a sweeter, more comforting twist.

Serving Suggestions

This lemon chicken and zucchini dish tastes amazing served over brown rice, which soaks up all those lemony juices perfectly. For a lighter meal, pair it with quinoa or a simple green salad dressed with just olive oil and lemon juice.

For a fancier dinner, serve with oven-roasted new potatoes with rosemary and olive oil. A piece of crusty bread for dipping in the lemony sauce rounds out this Mediterranean-style meal beautifully.

Pro Tips

• Don't keep stirring the chicken during its first cooking stage so it can brown properly and develop those tasty caramelized flavors.
• For even more flavor, make a marinade with the lemon juice and zest, garlic and spices, and let the chicken soak in it in the fridge for 30 minutes before cooking.
• If your zucchini releases too much water, turn up the heat slightly while they're cooking to let the extra moisture evaporate, which will keep the dish from getting soggy.

Frequently Asked Questions

→ How should I cut the zucchini?

Rinse the zucchini and slice it into thin rounds, so they cook evenly and quickly.

→ Can I swap out the lemon for another citrus?

Totally! Use orange or lime juice for a slightly different flavor that's still delicious.

→ How long should the chicken cook?

Cook the chicken strips for about 5 to 7 minutes, until they're golden and fully cooked through.

→ Can I substitute zucchini with another vegetable?

Sure! Try bell peppers or green beans, but adjust the cooking time to match the veggie you pick.

→ What toppings go best with this?

Fresh parsley or a sprinkle of grated parmesan are great finishing touches!