Grilled Chicken with Zucchini Noodles: A Fresh and Flavorful Summer Dinner
Bright citrus notes and tender veggies make weeknight cooking feel gourmet.
Grilled Chicken with Zucchini Noodles: A Light and Vibrant Summer Meal
When the days are warm and the markets are brimming with fresh produce, few dinners satisfy quite like grilled chicken with zucchini noodles. This dish is a celebration of bright flavors, nutritious ingredients, and quick, weeknight-friendly cooking. With succulent, marinated chicken breasts, lemon-kissed zucchini noodles, sweet grape tomatoes, and a shower of parmesan and basil, this recipe delivers comfort and elegance in a single plate.
Why You’ll Love This Recipe
- Healthy & Low-Carb: All the comfort of classic pasta dishes with fewer carbs and more vegetables.
- Quick Cooking: Both chicken and zucchini noodles cook in under 30 minutes.
- Fresh & Light: Lemon, tomatoes, and basil make for a vibrant, seasonal flavor profile.
- Family Friendly: Simple ingredients and approachable prep make it a hit for all ages.
Ingredients
This recipe calls for a harmonious blend of pantry staples and fresh produce. Feel free to substitute based on your preferences or availability.
For the Chicken
- 6 skinless, boneless chicken breasts (about 8 oz. each)
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil (plus more for grilling)
- 1 garlic clove, minced
- 1 teaspoon kosher salt
- Black pepper, freshly ground, to taste
For the Zucchini Noodles
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 1/2 pounds precut zucchini noodles (or spiralize your own)
- Zest of 1 lemon
- 1 teaspoon kosher salt
- Black pepper, to taste
- 1 pint grape tomatoes, halved
- 1/4 cup grated parmesan cheese (plus more for serving)
- 1/2 cup fresh basil, chopped
Note:
If you can’t find pre-cut zucchini noodles at the store, simply use a spiralizer or a vegetable peeler to make thin ribbons from whole zucchini. These so-called “zoodles” can also be made with yellow squash for a colorful twist.
Step-by-Step Directions
Preparing the Chicken
- Pound the chicken: Place the chicken breasts between two sheets of plastic wrap. Use a flat mallet or heavy skillet to pound them to an even thickness. This ensures consistent cooking.
- Make the marinade: In a large mixing bowl, whisk together the lemon juice, Dijon mustard, olive oil, and minced garlic. Add the chicken breasts, turning to coat well. Let them marinate at room temperature while you prepare the grill.
- Preheat the grill: Heat a grill or grill pan to medium. Oil the grates lightly to prevent sticking. Season the marinated chicken on both sides with kosher salt and a generous amount of black pepper.
- Grill the chicken: Place the chicken breasts on the grill. Cook for approximately 6 minutes on each side, or until the meat is marked and cooked through (the center should be opaque and register 165°F/74°C on an instant-read thermometer). Remove from heat and allow the chicken to rest on a cutting board for a few minutes before slicing.
Making the Zucchini Noodles
- Sauté aromatics: In a large nonstick skillet, melt the butter with the olive oil over medium-high heat. Add the minced garlic and sauté for about 15 seconds until fragrant but not browned.
- Cook the noodles: Add the zucchini noodles, tossing gently to coat in the aromatic butter/oil mixture. Sprinkle in the lemon zest, salt, and plenty of black pepper. Sauté the noodles for about 1 minute, tossing frequently, just until they begin to soften and wilt.
- Add tomatoes and cheese: Stir in the halved grape tomatoes and 1/4 cup parmesan. Continue tossing for another 30 seconds, just until the tomatoes are warmed through. Remove from the heat and add the fresh basil, tossing once more.
- Plate and serve: Arrange the zucchini noodles on a platter or individual plates. Slice the grilled chicken and arrange on top. Sprinkle with additional parmesan and extra basil for garnish.
Recipe Tips and Tricks
- Uniform Chicken Breasts: Pounding the chicken ensures even grilling—no dry, overcooked ends.
- Avoid Overcooking the Zucchini: Sauté the noodles quickly—overcooking leads to watery, mushy zoodles.
- Customize Your Veggies: Swap or add bell peppers, spinach, or even roasted red peppers for extra color and nutrients.
- Make Ahead: Chicken can be marinated up to 8 hours in advance in the refrigerator for deeper flavor.
- Leftovers: Store cooked chicken and zucchini noodles separately in airtight containers to keep the zoodles from becoming soggy.
Ingredient Substitutions
- Chicken Thighs: Substitute boneless, skinless thighs for juicier flavor.
- Cheese: Try pecorino, asiago, or a blend of Italian cheeses for variation.
- Greens: Add baby spinach or arugula for added greens without much cooking time.
Nutritional Benefits
This meal is not only delicious but also nutritious and balanced. Zucchini noodles are low in calories, high in vitamins A and C, and offer more fiber than traditional pasta. Grilled chicken provides lean protein, and the addition of tomatoes and basil gives extra antioxidants and freshness.
| Nutrient | Per Serving (approximate) |
|---|---|
| Calories | ~425 kcal |
| Protein | 35g |
| Carbohydrates | 10g |
| Fat | 22g |
| Fiber | 2g |
| Sodium | 800mg |
Values will vary based on ingredient brands and portion sizes.
Troubleshooting & FAQs
Q: My zucchini noodles are too watery. How can I fix this?
A: Zucchini naturally contains a lot of water. To minimize sogginess, cook the noodles for only a minute, sauté over high heat, and avoid crowding the pan. You can also salt the noodles and let them drain in a colander for 10-15 minutes before cooking, then pat dry.
Q: I don’t have a spiralizer—what should I use?
A: Use a vegetable peeler to shave the zucchini into ribbons, or cut thin slices by hand. Many stores also sell precut “zoodles” in the produce section for convenience.
Q: Can I bake this recipe instead of grilling?
A: Yes. Bake the marinated chicken at 400°F (200°C) for 20–25 minutes, or until cooked through. You can also use a grill pan or stovetop skillet.
Q: What other ways can I use the grilled chicken?
A: Leftover grilled chicken is great in salads, sandwiches, wraps, or grain bowls. It’s versatile and keeps well for a few days refrigerated.
Serving Suggestions
- Pair With: Crusty bread, a wedge of lemon, and a side salad for a well-rounded dinner.
- Wine Recommendation: A chilled Sauvignon Blanc or Pinot Grigio will match beautifully with the lemony, herbal notes.
- For Kids: Toss a few cooked pasta noodles with zoodles for a gentler introduction to vegetable noodles.
Make It Your Own
This dish invites creativity—try some of these ideas to customize and elevate your meal:
- Add thinly sliced red onions or shallots with the garlic for extra aromatics.
- Swap grape tomatoes for sun-dried tomatoes or bell peppers for a different twist.
- Use fresh mint, parsley, or chives along with basil for more herbal flavor.
- Top with toasted pine nuts or walnuts for crunch.
- Drizzle with a bit of balsamic glaze before serving for depth and brightness.
Frequently Asked Questions (FAQs)
Q: Is this recipe gluten-free?
A: Yes, when prepared as described, all ingredients are naturally gluten-free. Always check labels on mustard and cheese to confirm there are no additives with gluten.
Q: Can this recipe be made dairy-free?
A: Omit the butter and use extra olive oil for sautéing; replace Parmesan with a dairy-free cheese or nutritional yeast for a similar savory note.
Q: How do I meal prep this dish?
A: Grill the chicken and store separately from the uncooked zucchini noodles and toppings. Reheat and quickly sauté veggies just before serving for best texture.
Q: Can I add pasta to this dish?
A: Absolutely—toss in cooked linguine or spaghetti to complement the zoodles. This makes the meal heartier while still keeping that veggie-forward base.
Conclusion: Simple, Fresh, and Impressive
Grilled chicken with zucchini noodles is the kind of recipe that checks all the weeknight boxes: simple prep, vibrant nutrition, and irresistible flavors. With every forkful, you’ll enjoy juicy chicken, tender zucchini, sweet tomatoes, and the aroma of fresh basil. For anyone craving a light yet satisfying dinner that’s easy to make and beautiful to serve, this dish promises to become a staple at your summer table.
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32416787/grilled-chicken-with-zucchini-noodles-recipe/
- https://cooklist.com/recipe/grilled-chicken-with-zucchini-noodles-2210438
- https://www.bariatricfoodie.com/pioneer-woman-inspired-chicken-zoodle-bake/
- https://www.eatyourbooks.com/library/recipes/2942228/grilled-chicken-with-zucchini-noodles
- https://www.goodhousekeeping.com/food-recipes/healthy/g4347/zucchini-noodle-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g32158374/grilled-chicken-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44110298/marinated-chicken-recipes/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g65531365/best-zucchini-recipes/
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