Sautéed Lemon-Tarragon Chicken with Zucchini Ribbons

By AislePrompt Editorial · Published 2026-08-09 · Updated 2026-08-09

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.

Tender chicken breasts cooked in a bright lemon and fresh tarragon sauce, paired with delicate zucchini ribbons sautéed in garlic and olive oil. This Mediterranean-inspired chicken recipe (low carb), ready in about 30 minutes, pairs chicken breasts, olive oil, garlic cloves 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 low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 320 cal/serving

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Ingredients

2 pieces (about 6 oz each) chicken breasts
3 tbsp olive oil
3 cloves, minced garlic cloves
2 tbsp, chopped fresh tarragon leaves
2 tbsp, fresh lemon juice
1 tsp, finely grated lemon zest
2 medium, peeled into ribbons zucchini
1 tsp salt
1/2 tsp black pepper
2 tbsp water

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Instructions

Step 1: Pat dry 2 chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add chicken breasts and cook for 5-6 minutes per side until golden and cooked through, then remove and keep warm.
Step 2: In the same skillet, reduce heat to medium and add 3 minced garlic cloves, sautéing for 30 seconds until fragrant but not browned. Add 2 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tbsp chopped fresh tarragon, and 2 tbsp water to deglaze the pan, stirring for 1 minute until slightly thickened.
Step 3: Add 1 tbsp olive oil to another pan over medium heat, toss in the zucchini ribbons, and sauté gently for 2-3 minutes until just tender but still crisp. Season with a pinch of salt.
Step 4: Serve the chicken sliced, drizzled with the lemon-tarragon sauce alongside the warm zucchini ribbons.