One-Pan Garlic Herb Chicken and Zucchini

By AislePrompt Editorial · ·

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 quick, one-pan dinner with chicken thighs and zucchini cooked in a savory garlic-herb oil until golden and tender. This Mediterranean-inspired Whole30 recipe, ready in about 30 minutes, pairs chicken thighs, zucchini, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 20 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Season chicken thighs with 1/2 tsp salt and 1/4 tsp black pepper, then place skin-side down in the skillet; cook for 5 minutes until golden.
  2. Step 2: Flip chicken, add 3 minced garlic cloves and 1 tsp rosemary to the skillet, and cook for 1 minute until fragrant. Add 12 oz sliced zucchini and 1/2 lemon (sliced) to the skillet, tossing to coat.
  3. Step 3: Transfer skillet to a preheated oven at 400°F and bake for 15-18 minutes until chicken is cooked through and zucchini is tender, then serve immediately.

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