This Lemon Garlic Chicken Zucchini is packed with flavor, fast and easy for weeknights! Bite sized chicken thighs are perfectly seasoned and sautéed with zucchini and garlic then tossed with lemon juice and zest. Great alone or served over grain free noodles or cauliflower rice to keep it paleo, keto and Whole30.
The biggest request I get is for super simple and quick weeknight dinner ideas.
I totally get it – on any given weeknight I have about 20 minutes give or take to actually prep and cook dinner!
Mainly because I’m dropping off and picking up my 3 kids from their activities and there are small windows to get things done after 5pm.
And no, I’m not one of those people who can get things together at 2pm to make dinner! And I really don’t have the time since my days are devoted to the blog.
So 20 minute dinners it is! The thing with 20 minute dinners is that no matter what you’re making, the more familiar the recipe is to you the quicker it goes.
I like simple things like stir fries with veggies. Add in some defrosted frozen cauliflower rice with some seasonings and you have a meal!
Let’s dive into the details of today’s new recipe.
What You Need to Make Lemon Garlic Chicken and Zucchini
- boneless chicken thighs, cut into 1” pieces (thighs have more flavor and don’t dry out!)
- Sea salt and freshly ground black pepper
- onion powder
- garlic powder
- Italian seasoning
- 3 tablespoons ghee or olive oil
- fresh garlic
- fresh zucchini
- Zest of one lemon
- Juice of one lemon
How to Make This Lemon Garlic Chicken and Zucchini Skillet
Season the chicken generously with the salt and pepper, then the onion and garlic powder and 2 teaspoons of the Italian seasoning blend.
Heat a large skillet over medium high heat and add 2 tablespoons of the ghee or oil. Once sizzling hot, add the chicken in a single layer and allow one side to brown, then stir and continue to cook, stirring occasionally for another minute or two or until cooked through, then transfer to a plate.
Lower the heat to medium and add the remaining tablespoon of ghee, then add the zucchini. Season lightly with salt and pepper and the remaining teaspoon of Italian seasoning blend. Cook until barely softened, then add the garlic and cook another 30 seconds.
Add the chicken back to the skillet followed by the lemon zest and juice. Stir and cook to heat through, then remove from heat.
Serve alone or over grain free noodles, or cauliflower rice to keep it low carb and Paleo.
Subbing Chicken Breasts for Thighs
I prefer thighs for this recipe since they don’t dry out, but feel free to use breasts if you prefer. I actually prefer thighs for this reason for most of my chicken recipes!
To use breasts, cut them into pieces and season as instructed. Heat the skillet to HIGH heat instead of medium so you get a nice crust on the outside without overcooking the inside.
Be careful not to overcook when using chicken breasts. When you return them to the skillet, make sure you’ve turned the heat off so they don’t continue to cook.
Can you tell I really dislike dry chicken breasts? Definitely one of my pet peeves!
If you’re unfamiliar with chicken thighs, I’d say try them out for this recipe. I bet you’ll be pleasantly surprised how much more flavor the whole meal has!
Subbing in a Different Veggie
This recipe is pretty forgiving and if you’re not a fan of zucchini, you can sub in another veggie here.
Blanched broccoli or frozen mixed veggies are two that come to mind that cook quickly.
However, I DO love how the zucchini soaks up all the lemon garlic flavor – it’s pretty addicting!
What To Serve With Lemon Garlic Chicken and Zucchini
To keep your meal easy, fast, low carb, Paleo and Whole30, I recommend serving with cauliflower rice.
I always buy this frozen and already riced so it takes literally 2 minutes to defrost and season. The sauce from the chicken will also flavor it.
You can also go with regular rice (I give this to my kiddos sometimes) or paleo friendly pasta like the cassava pasta from Jovial Foods. One of my favorite easy sides!
I hope you’re ready for a simple dinner that will become a weeknight cooking staple! Grab your ingredients and your favorite skillet because it’s time for dinner – let’s go!
Lemon Garlic Chicken Zucchini Skillet {Paleo, Keto, Whole30}
Lemon Garlic Chicken Zucchini Skillet {Paleo, Keto, Whole30}
Ingredients
- 1 1/2 lbs boneless chicken thighs cut into 1” pieces*
- Sea salt and freshly ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 teaspoons Italian seasoning **divided 2+1
- 3 tablespoons ghee or olive oil divided
- 4 cloves garlic minced
- 4 medium zucchini cut in half lengthwise and sliced crosswise 1/2”
- Zest of one medium lemon
- Juice of one medium lemon
Instructions
-
Season the chicken generously with the salt and pepper, then the onion and garlic powder and 2 teaspoons of the Italian seasoning blend.
-
Heat a large skillet over medium high heat and add 2 tablespoons of the ghee or oil. Once sizzling hot, add the chicken in a single layer and allow one side to brown, then stir and continue to cook, stirring occasionally for another minute or two or until cooked through, then transfer to a plate.
-
Lower the heat to medium and add the remaining tablespoon of ghee, then add the zucchini. Season lightly with salt and pepper and the remaining teaspoon of Italian seasoning blend. Cook until barely softened, then add the garlic and cook another 30 seconds. Add the chicken back to the skillet followed by the lemon zest and juice. Stir and cook to heat through, then remove from heat.
-
Serve alone or over grain free noodles, or cauliflower rice to keep it low carb. Enjoy!
Recipe Notes
*I prefer thighs for this recipe since they don’t dry out, but feel free to use breasts if you prefer.
**I used the Super Garlic Pizza blend from Balanced Bites
Nutrition
Want More One Skillet Paleo Meals? Try of of These!
One Skillet Spinach Artichoke Salmon
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This Lemon Garlic Chicken Zucchini Skillet looks absolutely delicious! I love how easy it is to prepare and that it fits within my Paleo and Keto lifestyle. Can’t wait to try it for dinner this week! Thanks for sharing!