Herb-Crusted Lemon Chicken with Crispy Zucchini Fries

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A high-protein, low-carb dinner featuring crispy herb-crusted chicken breasts and golden zucchini fries, finished with a tangy lemon-dill sauce for a satisfying keto-friendly meal. This american-inspired keto (high protein, low carb) ready in about 45 minutes pairs almond flour, dried Italian herbs, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Ingredients

• 4 (6 oz each) boneless, skinless chicken breasts
• 2 tbsp almond flour
• 1 tbsp dried Italian herbs
• 3/4 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 medium zucchinis
• 2 tbsp olive oil
• 1/2 tsp dried thyme
• 2 tbsp full-fat sour cream
• 1 tbsp lemon juice
• 1 tbsp fresh dill

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Pat 4 boneless, skinless chicken breasts (6 oz each) dry with paper towels. In a shallow dish, combine 2 tbsp almond flour, 1 tbsp dried Italian herbs, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper, mixing until evenly distributed.
2. Step 2: Dredge each chicken breast in the flour mixture, pressing gently to adhere. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering. Add chicken breasts and cook for 3-4 minutes per side until golden brown and crispy.
3. Step 3: Transfer skillet to preheated oven and bake for 15-18 minutes until internal temperature reaches 165°F (74°C).
4. Step 4: While chicken bakes, prepare zucchini: toss 2 medium zucchinis (spiralized or cut into 1/4-inch sticks) with 1 tbsp olive oil, 1/2 tsp dried thyme, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until coated.
5. Step 5: Spread zucchini in a single layer on a baking sheet and bake for 15-18 minutes, flipping once halfway, until tender and edges are golden brown.
6. Step 6: In a small bowl, combine 2 tbsp full-fat sour cream, 1 tbsp lemon juice, 1 tbsp fresh dill, and 1/4 tsp garlic powder, stirring until smooth.
7. Step 7: Let chicken rest for 5 minutes. Serve each chicken breast with zucchini fries and drizzle with lemon-dill sauce.