Lemon-Herb Chicken & Zucchini

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

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 gentle meal featuring tender chicken with bright lemon and herbs, paired with zucchini ribbons. This Mediterranean-inspired Whole30 recipe, ready in about 22 minutes, pairs chicken breast, zucchini, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving

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Ingredients

12 oz, boneless chicken breast
2 medium, spiralized zucchini
2 tbsp olive oil
1, zested and juiced lemon
1 tbsp, finely chopped fresh rosemary
2 cloves, minced garlic
1/2 tsp sea salt
1/4 tsp black pepper

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Instructions

Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat until shimmering, then add chicken and sear for 4 minutes per side until golden brown and internal temperature reaches 165°F.
Step 2: Remove chicken to a plate and cover loosely with foil. Add the minced garlic and rosemary to the skillet with the remaining 1 tbsp olive oil, stirring for 30 seconds until fragrant but not browned.
Step 3: Add the spiralized zucchini to the skillet, tossing with the garlic mixture until just tender-crisp (about 2 minutes). Squeeze in 1 tbsp lemon juice and add lemon zest, tossing to coat. Return chicken to the skillet and cook for 2 more minutes to heat through, ensuring no raw chicken remains.