Lemon-Dill Chicken with Zucchini Ribbons

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

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.

A light, digestive-friendly meal featuring herb-infused chicken and zucchini ribbons that minimizes bloating while delivering clean energy. This Mediterranean-inspired Whole30 recipe, ready in about 22 minutes, pairs chicken breasts, zucchini, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 12 min Serves 2 Mediterranean cuisine 280 cal/serving

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Ingredients

12 oz chicken breasts
3 medium, spiralized into ribbons zucchini
1, thinly sliced lemon
2 tbsp, chopped fresh dill
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Pat 12 oz chicken breasts dry. Season with 1/2 tsp garlic powder, 1/4 tsp sea salt, and 1/8 tsp black pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat.
Step 2: Cook chicken for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove from pan and let rest for 5 minutes.
Step 3: While chicken rests, toss 3 medium spiralized zucchini ribbons with 2 tbsp fresh dill and 1 thinly sliced lemon. Heat a clean skillet over medium heat, add zucchini mixture, and cook for 2-3 minutes until slightly tender but still crisp.