Sautéed Lemon-Garlic Chicken with Zucchini Ribbons

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts cooked in a bright lemon-garlic sauce served over delicate zucchini ribbons for a fresh Whole30 meal. This whole30 (gluten free, paleo) ready in about 25 minutes pairs olive oil, minced garlic cloves, freshly squeezed lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Prep: 10 min Cook: 15 min Serves 2 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 2 chicken breasts and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Step 2: Place the chicken breasts in the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F; remove and keep warm.
  3. Step 3: Lower heat to medium, add 4 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant, then pour in 3 tbsp freshly squeezed lemon juice, scraping up browned bits for 1 minute.
  4. Step 4: Add 2 peeled zucchini, cut into ribbons using a vegetable peeler, to the skillet and toss for 2 minutes until just tender but still vibrant.
  5. Step 5: Return chicken to the pan for 1 minute to warm through, sprinkle with 2 tbsp chopped fresh parsley, then serve immediately over the zucchini ribbons.

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Frequently asked questions

How long does Sautéed Lemon-Garlic Chicken with Zucchini Ribbons take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Lemon-Garlic Chicken with Zucchini Ribbons?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Sautéed Lemon-Garlic Chicken with Zucchini Ribbons?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Lemon-Garlic Chicken with Zucchini Ribbons for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Lemon-Garlic Chicken with Zucchini Ribbons gluten free?

Yes — this recipe is tagged gluten free, paleo, dairy free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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