Fresh Rosemary Chicken And Zucchini Recipe

This mouthwatering Fresh Rosemary Chicken and Zucchini recipe is bursting with the bright flavors of lemon and rosemary! Perfect for a summer dinner, this dish is incredibly easy to make and can be grilled as shish kabobs or pan-fried for a quick weeknight meal. Serve with crusty garlic bread and a fresh salad for a complete and unforgettable dining experience. Get ready for a taste of summer!

Prep Time 20 mins
Cook Time 85 mins
Calories 241.3 kcal
Protein 57g
Rating 5.0 (4 Reviews)
Fresh Rosemary Chicken And Zucchini 11

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fresh Rosemary Chicken And Zucchini

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How to Make Fresh Rosemary Chicken And Zucchini

  1. In a large zip-top bag, combine 1/4 cup lemon juice, 1 tablespoon olive oil, 1/2 tablespoon garlic powder, and 2 tablespoons fresh rosemary (chopped).
  2. Add 1.5 lbs boneless, skinless chicken breasts to the bag. Seal, shake to coat, and refrigerate for at least 1 hour (or up to 4 hours).
  3. In a medium bowl, whisk together 1/4 cup lemon juice, 1/2 tablespoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  4. Set the lemon-garlic mixture aside.
  5. Spray a large skillet or pan with cooking spray and heat over medium heat.
  6. Add the marinated chicken and its juices to the hot pan.
  7. Cook the chicken for about 5-7 minutes per side, or until browned and cooked through.
  8. Slice 2 medium zucchini into 1/4-inch thick rounds.
  9. Add the zucchini to the pan with the chicken.
  10. Cook for 5-7 minutes, stirring frequently, until the zucchini is tender-crisp.
  11. Serve the chicken and zucchini immediately. Drizzle the reserved lemon-garlic mixture over the top as desired.
  12. Enjoy your delicious and healthy summer meal!

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

11g

Fat

8g

Carbs

2g