Grilled Chicken & Roasted Zucchini – Simple, Flavorful, Weeknight-Friendly
Grilled chicken and roasted zucchini is one of those meals that feels effortless but tastes like you planned ahead. It’s fresh, a little smoky, and full of bright, simple flavors. You get juicy, well-seasoned chicken and tender zucchini with browned edges that taste naturally sweet.
It works for a busy weeknight, a casual dinner with friends, or meal prep for the week. Best of all, the ingredients are easy to find and the method is forgiving.
Ingredients
Method
- Prep the chicken: Pat the chicken dry. If the breasts are thick, pound them to an even 3/4-inch thickness so they cook evenly.
- Mix the marinade: In a bowl, whisk 3 tablespoons olive oil, zest of 1 lemon, juice of half a lemon, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a few grinds of black pepper. Add a pinch of red pepper flakes if you like heat. Whisk in 1 teaspoon honey for balance (optional).
- Marinate: Add the chicken to the marinade and coat well. Let it sit for at least 15–30 minutes at room temperature or up to 8 hours in the fridge. Short on time? Even 10 minutes helps.
- Heat the oven: Preheat to 425°F (220°C) for the zucchini. Line a sheet pan with parchment for easy cleanup.
- Prep the zucchini: Trim the ends and cut into half-moons or long spears about 1/2-inch thick. Thicker cuts resist overcooking and get better browning.
- Season the zucchini: Toss with 2 tablespoons olive oil, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and black pepper. Spread out on the sheet pan with space between pieces.
- Roast the zucchini: Bake for 15–20 minutes, stirring once, until the edges are browned and the centers are tender. If you want deeper color, broil for 1–2 minutes at the end.
- Heat the grill or grill pan: While the zucchini roasts, preheat your grill to medium-high and oil the grates. For a grill pan, heat it over medium-high until hot and lightly oil the surface.
- Grill the chicken: Shake off extra marinade. Grill 4–6 minutes per side, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C). Avoid constant flipping; one good flip is enough.
- Rest the chicken: Transfer to a plate and rest for 5 minutes so the juices settle. Squeeze a little fresh lemon over the top.
- Finish and garnish: Toss the roasted zucchini with a touch more lemon juice and chopped parsley or basil. Taste and adjust salt. Plate with the chicken. Add crumbled feta or grated Parmesan if you’d like a savory finish.
- Serve: Pair with rice, quinoa, couscous, or a simple green salad. A drizzle of good olive oil over everything is a nice touch.
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This recipe hits the sweet spot between simple and satisfying. The chicken uses a quick marinade that adds flavor fast without a long wait.
The zucchini roasts in the oven, so you don’t have to juggle everything on the grill. A squeeze of lemon and a sprinkle of fresh herbs at the end brighten the whole plate. It’s low-fuss, wholesome, and full of texture.
Shopping List
- Chicken: 4 boneless, skinless chicken breasts (or thighs if you prefer)
- Zucchini: 3–4 medium zucchini
- Olive oil: Extra-virgin if possible
- Lemon: 1–2 fresh lemons (zest and juice)
- Garlic: 3–4 cloves, minced
- Herbs: Fresh parsley and/or basil (optional but recommended)
- Spices: Dried oregano, smoked paprika, red pepper flakes (optional)
- Salt and black pepper
- Honey or maple syrup: 1 teaspoon (optional, for balance)
- Optional add-ons: Cherry tomatoes, feta, or grated Parmesan for serving
How to Make It
- Prep the chicken: Pat the chicken dry.
If the breasts are thick, pound them to an even 3/4-inch thickness so they cook evenly.
- Mix the marinade: In a bowl, whisk 3 tablespoons olive oil, zest of 1 lemon, juice of half a lemon, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and a few grinds of black pepper. Add a pinch of red pepper flakes if you like heat. Whisk in 1 teaspoon honey for balance (optional).
- Marinate: Add the chicken to the marinade and coat well.
Let it sit for at least 15–30 minutes at room temperature or up to 8 hours in the fridge. Short on time? Even 10 minutes helps.
- Heat the oven: Preheat to 425°F (220°C) for the zucchini.
Line a sheet pan with parchment for easy cleanup.
- Prep the zucchini: Trim the ends and cut into half-moons or long spears about 1/2-inch thick. Thicker cuts resist overcooking and get better browning.
- Season the zucchini: Toss with 2 tablespoons olive oil, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and black pepper. Spread out on the sheet pan with space between pieces.
- Roast the zucchini: Bake for 15–20 minutes, stirring once, until the edges are browned and the centers are tender.
If you want deeper color, broil for 1–2 minutes at the end.
- Heat the grill or grill pan: While the zucchini roasts, preheat your grill to medium-high and oil the grates. For a grill pan, heat it over medium-high until hot and lightly oil the surface.
- Grill the chicken: Shake off extra marinade. Grill 4–6 minutes per side, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C).
Avoid constant flipping; one good flip is enough.
- Rest the chicken: Transfer to a plate and rest for 5 minutes so the juices settle. Squeeze a little fresh lemon over the top.
- Finish and garnish: Toss the roasted zucchini with a touch more lemon juice and chopped parsley or basil. Taste and adjust salt.
Plate with the chicken. Add crumbled feta or grated Parmesan if you’d like a savory finish.
- Serve: Pair with rice, quinoa, couscous, or a simple green salad. A drizzle of good olive oil over everything is a nice touch.
Storage Instructions
- Refrigerate: Store chicken and zucchini in separate airtight containers for up to 4 days.
- Reheat: Warm chicken gently in a covered skillet over low heat or in the microwave at 50–60% power to keep it from drying out.
Reheat zucchini in a hot skillet to revive texture.
- Freeze: Cooked chicken freezes well for up to 2 months. Zucchini doesn’t freeze as nicely; it gets soft, but it’s fine for soups or omelets.
- Meal prep tip: Slice the chicken after chilling for tidy portions and easy lunches.
Why This is Good for You
Grilled chicken offers lean protein that helps keep you full and supports muscle health. Zucchini brings fiber, potassium, and antioxidants with very few calories.
The olive oil and herbs add heart-friendly fats and phytonutrients. You get a balanced plate without heavy sauces or refined ingredients. It’s the kind of meal that leaves you energized, not sluggish.
Common Mistakes to Avoid
- Skipping the pat-dry step: Wet chicken won’t brown as well and can stick to the grill.
- Uneven chicken thickness: Thick ends undercook while thin ends dry out.
Pound or butterfly for consistent results.
- Overcrowding the pan: Zucchini needs space to roast and caramelize. Crowding leads to steaming and soggy slices.
- High heat, no rest: Pulling the chicken off the grill and cutting immediately lets the juices run out. Rest for 5 minutes.
- Undersalting: Zucchini is mild and needs enough salt to shine.
Season before and taste after roasting.
- Too much lemon in the marinade: Acid is great, but too much can toughen the exterior. Keep it balanced and finish with fresh lemon at the end.
Alternatives
- Chicken thighs: Juicier and hard to overcook. Adjust grilling time slightly longer.
- Different herbs: Try thyme, rosemary, or Italian seasoning.
Fresh mint is surprising and great with zucchini.
- Add a sauce: Spoon on tzatziki, chimichurri, or a quick yogurt-lemon-garlic sauce for a creamy finish.
- Spice swap: Use cumin and coriander for a warm, earthy profile, or go citrusy with sumac.
- Veggie mix: Roast zucchini with red onion, cherry tomatoes, or bell peppers for more color and sweetness.
- Low-carb side: Serve with cauliflower rice or a big arugula salad with shaved Parmesan.
- Vegetarian twist: Replace chicken with firm tofu or halloumi and keep the same marinade and method.
FAQ
Can I cook the zucchini on the grill instead of roasting it?
Yes. Cut the zucchini into long planks or thick spears, oil and season them, and grill 3–4 minutes per side over medium-high heat. You’ll get nice grill marks and a slightly smokier flavor.
Watch closely to avoid burning.
How long should I marinate the chicken?
Even 15–30 minutes helps. If you have more time, 2–4 hours is ideal. Avoid marinating chicken in a very acidic mixture for more than 8 hours, as it can change the texture and make the exterior rubbery.
What if I don’t have a grill?
Use a grill pan or a cast-iron skillet on the stove.
Get it hot, oil lightly, and cook the chicken 5–7 minutes per side, depending on thickness. You’ll still get a good sear and plenty of flavor.
How do I keep the chicken from sticking?
Start with a clean, hot grill, oil the grates, and pat the chicken dry before adding it. Don’t move it too early; once it sears, it will release naturally.
A light brush of oil on the chicken also helps.
Can I use yellow squash instead of zucchini?
Definitely. Yellow squash roasts just like zucchini and tastes similar. Mix them for color and variety.
What temperature should the chicken reach?
Cook to an internal temperature of 165°F (74°C).
Use an instant-read thermometer for accuracy. Check at the thickest part of the meat.
How can I make this dairy-free or gluten-free?
The base recipe is naturally dairy-free and gluten-free. If you add cheese or a sauce, choose options that fit your needs.
What can I serve with it?
Try lemony rice, quinoa with herbs, garlic bread, or a simple tomato salad.
A dollop of tzatziki or a quick olive tapenade can take it up a notch.
How do I add more flavor without extra calories?
Lean on herbs, citrus zest, garlic, and spices like smoked paprika or sumac. Finish with fresh lemon juice and chopped parsley for brightness without heaviness.
Is this good for meal prep?
Yes. Cook the chicken and zucchini, cool, and package in portions with your favorite grain.
Add fresh herbs or a squeeze of lemon right before eating to keep it lively.
Wrapping Up
Grilled Chicken & Roasted Zucchini keeps things simple while delivering big, clean flavor. With a quick marinade, a hot grill, and a hot oven, you get juicy chicken and caramelized veggies in under an hour. It’s flexible, healthy, and easy to make your own.
Keep this one in your back pocket for busy nights and relaxed weekends alike.
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