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Grilled Chicken & Roasted Zucchini - Simple, Flavorful, Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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).
  3. 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.
  4. Heat the oven: Preheat to 425°F (220°C) for the zucchini. Line a sheet pan with parchment for easy cleanup.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Rest the chicken: Transfer to a plate and rest for 5 minutes so the juices settle. Squeeze a little fresh lemon over the top.
  11. 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.
  12. Serve: Pair with rice, quinoa, couscous, or a simple green salad. A drizzle of good olive oil over everything is a nice touch.