Lemon-Herb Grilled Chicken with Zucchini Noodles

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

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 drafted and published.

A simple, anti-inflammatory meal that avoids common Whole30 triggers while supporting sustained energy for cardio recovery. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 35 minutes, pairs chicken breast, lemon, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 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: 20 min Cook: 15 min Serves 2 Mediterranean cuisine 295 cal/serving

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Ingredients

4 oz per serving (2 large breasts) chicken breast
1 medium lemon
1 tbsp finely chopped fresh rosemary
2 tsp olive oil
2 medium (about 12 oz) zucchini
1/4 tsp sea salt
1/8 tsp black pepper

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Instructions

Step 1: Cut 2 large chicken breasts into 1-inch thick cutlets; place in a bowl and whisk together 2 tsp olive oil, 1 tbsp finely chopped rosemary, 1/4 tsp sea salt, 1/8 tsp black pepper, and juice from 1 medium lemon.
Step 2: Marinate chicken for 15 minutes at room temperature while preparing zucchini noodles.
Step 3: Spiralize 2 medium zucchinis into noodles, then toss with 1/4 tsp sea salt and 1/8 tsp black pepper; let sit for 5 minutes to release moisture, then pat dry with paper towels.
Step 4: Grill chicken over medium-high heat for 6-7 minutes per side until internal temperature reaches 165°F and edges are golden brown, while sautéing zucchini noodles in a dry skillet for 3 minutes until tender-crisp.