Lemon-Thyme Grilled Chicken with Zucchini Ribbons

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

Juicy grilled chicken breasts marinated in lemon and fresh thyme, served atop delicate ribbons of raw zucchini for a bright summer dinner. This Mediterranean-inspired chicken recipe, ready in about 55 minutes, pairs boneless skinless chicken breasts, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 pieces, about 6 oz each boneless skinless chicken breasts
• 1/4 cup, freshly squeezed lemon juice
• 3 tbsp, divided olive oil
• 2 tbsp, chopped fresh thyme leaves
• 3 cloves, minced garlic cloves
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 3, peeled into ribbons medium zucchinis
• 1/4 cup grated Parmesan cheese
• 2 tbsp toasted pine nuts

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Instructions

1. Step 1: In a bowl, whisk together 1/4 cup freshly squeezed lemon juice, 2 tbsp olive oil, 2 tbsp chopped fresh thyme leaves, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Place 4 boneless skinless chicken breasts in a resealable bag and pour the marinade over them. Marinate in the refrigerator for 30 minutes.
2. Step 2: Preheat grill or grill pan to medium-high heat (about 400°F). Remove chicken from marinade, pat dry, and season with remaining 1/2 tsp salt and 1/2 tsp black pepper. Grill chicken for 5-6 minutes per side until internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes.
3. Step 3: While the chicken cooks, use a vegetable peeler to shave 3 medium zucchinis lengthwise into thin ribbons. Toss zucchini ribbons with 1 tbsp olive oil and a pinch of salt.
4. Step 4: Arrange zucchini ribbons on serving plates, top each with a grilled chicken breast, sprinkle 1/4 cup grated Parmesan cheese and 2 tbsp toasted pine nuts over the top. Serve immediately.