Grilled Lemon-Garlic Chicken with Roasted Zucchini

By AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy chicken breasts marinated in zesty lemon and garlic, paired with tender roasted zucchini for a simple, flavorful dinner. This Mediterranean-inspired Whole30 recipe, ready in about 50 minutes, pairs chicken breast, lemon juice, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 35 min Cook: 15 min Serves 2 Mediterranean cuisine 350 cal/serving

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Ingredients

2 (6 oz each) chicken breast
2 tbsp lemon juice
3 cloves garlic
2 tbsp olive oil
2 medium zucchini
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: In a shallow dish, combine 2 tbsp lemon juice, 3 minced garlic cloves, 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper; add chicken breasts and coat evenly.
Step 2: Marinate for 30 minutes at room temperature while preheating grill to 375°F.
Step 3: Place 2 medium sliced zucchini on a greased grill grate and cook 4-5 minutes per side until tender and charred.
Step 4: Remove chicken from marinade, place on grill, and cook 6-7 minutes per side until internal temperature reaches 165°F, basting occasionally with 1 tbsp olive oil.