You are going to love this easy, healthy, and tasty dinner recipe. This one-skillet Lemon Chicken with Zucchini is perfect for any time of year, but it’s so fresh and vibrant – it tastes like spring and summer to me! It’s perfect for the 21 Day Fix, the 30 Day Gut Protocol, Weight Watchers (just 3 points!), and any low-carb, high-protein lifestyle!
One-Skillet Lemon Chicken with Zucchini
This is a one-skillet meal, although you’ll need a couple bowls to marinade the chicken and veggies. If you’re not following any particual eating plan that I’ve outlined here, or if you have extra WW points, you can add some extra olive oil to your marinade (I don’t think you’ll need it…but if you want to go bigger on the oil, that is something I always support because olive oil is delicious).
Lemon Chicken for the 21 Day Fix
This recipe is low in carbs, high in protein, and low in calories – it’s suitable for most diet plans. But it’s really great for the 21 Day Fix and the 30 Day Gut Protocol (you can read about my experience with the 30 Day Gut Protocol here)! It doesn’t use up a ton of containers (just one red, half a green, and two teaspoons) and it’s super filling. You could serve it with rice or some toast if you wanted to add a yellow. Or you could double your portion!
Low Points WW Chicken Dinner
This is a fantastic recipe for Weight Watchers. The only ingredient that uses any points is the olive oil! It tops out at 3 points per serving. Points are precious and this is a great option for dinner. You can add rice, toast, or some potatoes to the side if you have more points to use up or want to add a carb to the plate (because who doesn’t!).
Prep time: 20 minutes
Cook time: 20 minutes
Serves: 4
Ingredients:
8 teaspoons extra virgin olive oil, divided
3 T. fresh lemon juice, divided
1 t. dried oregano
2-3 garlic cloves, minced
Sea salt and black pepper, to taste
1 lbs. chicken breasts, cubed
½ large red onion, thinly sliced
1 small zucchini (or ½ large), sliced thin and cut into half rounds
1 small yellow squash (or ½ large), sliced thin and cut into half rounds
Optional Garnish:
Fresh parsley, chopped
Sprigs of fresh basil
Small lemon wedges
Directions:
- Whisk 1 tablespoon and 2 teaspoons olive oil, 2 tablespoons fresh lemon juice, oregano, and minced garlic together in a large bowl. Generously season with salt and black pepper, to taste, and stir to combine. Set aside.
- Place the cubed chicken in a large bowl and pour half the marinade on top. Toss to combine and set aside.
- Add the sliced zucchini and yellow squash to the original bowl with the marinade and toss to combine. Set aside.
- Place a large nonstick skillet over medium heat. Once hot, add the remaining tablespoon olive oil and the sliced red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and start to develop some color, approximately 4-5 minutes.
- Pour the seasoned chicken into the hot skillet and cook, stirring occasionally, until the chicken is golden brown and cooked through, approximately 8-10 minutes. Remove from heat and transfer the chicken and onions to a platter. Set aside.
- Increase the heat to medium-high and add the seasoned zucchini and yellow squash to the skillet. Season with additional salt and black pepper, if desired. Cook, stirring occasionally, until crisp tender and nicely browned, approximately 3-5 minutes.
- Return the chicken, onions, and juices to the skillet and stir to combine. Remove from heat and sprinkle with remaining fresh lemon juice, chopped parsley, and springs of fresh basil. Serve immediately with additional lemon wedges, if desired. Enjoy!
One-Skillet Lemon Chicken with Zucchini
Ingredients
- 8 tsp extra virgin olive oil divided
- 3 tbsp fresh lemon juice divided
- 1 tsp dried oregano
- 2-3 garlic cloves minced
- sea salt and black pepper to taste
- 1 lb chicken breasts cubed
- 1/2 large red onion thinly sliced
- 1 zucchini small, sliced thin and cut into half rounds
- 1 Yellow Squash small, sliced thin and cut into half rounds
Optional Garnish
- fresh parsley
- chopped sprigs of fresh basil
- small lemon wedges
Instructions
- Whisk 1 tablespoon and 2 teaspoons olive oil, 2 tablespoons fresh lemon juice, oregano, and minced garlic together in a large bowl. Season with salt and black pepper, to taste, and stir to combine. Set aside.
- Place the cubed chicken in a large bowl and pour half the marinade on top. Toss to combine and set aside.
- Add the sliced zucchini and yellow squash to the original bowl with the marinade and toss to combine. Set aside.
- Place a large nonstick skillet over medium heat. Once hot, add the remaining tablespoon olive oil and the sliced red onion. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until the onion softens and start to develop some color, approximately 4-5 minutes.
- Pour the seasoned chicken into the hot skillet and cook, stirring occasionally, until the chicken is golden brown and cooked through, approximately 8-10 minutes. Remove from heat and transfer the chicken and onions to a platter. Set aside.
- Increase the heat to medium-high and add the seasoned zucchini and yellow squash to the skillet. Season with additional salt and black pepper, if desired. Cook, stirring occasionally, until crisp tender and nicely browned, approximately 3-5 minutes.
- Return the chicken, onions, and juices to the skillet and stir to combine. Remove from heat and sprinkle with remaining fresh lemon juice, chopped parsley, and sprigs of fresh basil. Serve immediately with additional lemon wedges, if desired. Enjoy!
Notes
- 1 red
- .5 green
- 2 tsp
Oh my this is so good. Better 2nd day
So glad you liked it, Mary!!