Garlic Herb Chicken & Zucchini Plate

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When I want to whip up something wholesome yet quick for dinner, this Garlic Herb Chicken & Zucchini Plate always comes to mind. The juicy, golden-seared chicken breasts paired with tender, flavorful zucchini make such a simple yet satisfying meal. Plus, it’s perfect for meal prepping or enjoying on a relaxed evening at home. The aroma of garlic and herbs as it cooks is enough to make anyone hungry!

I love how versatile and forgiving this dish is—you can tweak the herbs to your taste or add in extra veggies if you have them on hand. It’s light, nutritious, and hits that perfect balance of being both hearty and fresh. Whether you’re eating low-carb or simply looking for a clean, delicious meal, this is one you’ll want to make again and again.

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Why You’ll Love This Garlic Herb Chicken & Zucchini Plate

• Quick to make: From prep to plate in under 30 minutes.
• Healthy: Packed with lean protein and nutrient-rich zucchini.
• Full of flavor: Garlic, herbs, and a golden sear bring irresistible depth.
• Versatile: Easily adaptable to your favorite herbs and vegetables.
• Meal-prep friendly: Great for lunches or dinners throughout the week.

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What Kind of Chicken Should I Use?

For this Garlic Herb Chicken & Zucchini Plate, I typically use boneless, skinless chicken breasts. They cook quickly, stay tender when seared properly, and pair beautifully with the light flavors of the dish. If you prefer a juicier, richer option, boneless chicken thighs work wonderfully too. The dark meat adds a slightly deeper flavor that complements the garlic and herbs. Whichever you choose, aim for even thickness to ensure uniform cooking.

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Options for Substitutions

One of the best things about this recipe is how flexible it is. Here are a few ideas for adapting it to your needs:

• Chicken: Swap for turkey breast or even thinly sliced pork chops if you like.
• Zucchini: Yellow squash, asparagus, or green beans are great alternatives.
• Herbs: If you don’t have fresh herbs, dried Italian seasoning or Herbs de Provence can do the trick.
• Garlic: In a pinch, garlic powder works, though fresh garlic gives a better flavor.
• Fat for cooking: Olive oil is my go-to, but avocado oil or butter can also be used for searing.

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Ingredients for This Garlic Herb Chicken & Zucchini Plate

Chicken Breasts
These are the heart of the dish—lean, high in protein, and they take on the flavors of the garlic and herbs beautifully.

Zucchini
Fresh zucchini brings a tender, slightly sweet contrast to the savory chicken. It cooks quickly and soaks up the seasonings.

Garlic
A key player here. Fresh minced garlic infuses both the chicken and zucchini with bold, aromatic flavor.

Fresh Herbs (Parsley, Basil, or Thyme)
Herbs elevate the dish with brightness and complexity. I love using parsley and basil, but thyme works well too.

Olive Oil
Used for searing both the chicken and the zucchini. It helps create that gorgeous golden crust and adds richness.

Salt & Pepper
Simple seasoning that enhances all the other flavors without overpowering them.

Lemon Juice (Optional)
A quick squeeze of lemon at the end adds a refreshing, tangy finish that brightens the dish.

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Step 1: Prepare the Chicken

Start by patting the chicken breasts dry with paper towels. This step helps achieve a better sear. Season both sides generously with salt, pepper, and a portion of the minced garlic and chopped herbs.

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Step 2: Heat the Pan

Heat olive oil in a large skillet over medium heat. Let it get hot enough that a drop of water sizzles—this is key for developing a nice crust on the chicken.

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Step 3: Cook the Chicken

Place the chicken breasts in the skillet. Cook undisturbed for about 5–6 minutes on the first side until golden brown. Flip and cook another 5–6 minutes, or until the internal temperature reaches 165°F (75°C). Transfer to a plate and let rest.

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Step 4: Sauté the Zucchini

In the same skillet, add a touch more olive oil if needed. Toss in the sliced zucchini along with the remaining garlic and herbs. Cook for 4–5 minutes, stirring occasionally, until the zucchini is tender with light golden edges.

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Step 5: Assemble and Serve

Slice the rested chicken breasts and arrange on plates with the sautéed zucchini. Optionally, drizzle with fresh lemon juice and garnish with extra herbs before serving.

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How Long to Cook the Garlic Herb Chicken & Zucchini Plate

The beauty of this dish is how quickly it comes together:

• Chicken breasts usually take about 10–12 minutes total on the stovetop—5–6 minutes per side—depending on thickness. Always check for an internal temperature of 165°F (75°C) to ensure they’re cooked through.
• Zucchini takes about 4–5 minutes to sauté. You want it tender but still vibrant with a bit of bite.

From start to finish, the entire meal can be ready in under 25–30 minutes.

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Tips for Perfect Garlic Herb Chicken & Zucchini Plate

• Pound chicken breasts to an even thickness for uniform cooking. This prevents dry edges and undercooked centers.
• Don’t overcrowd the pan. Give the chicken and zucchini space to brown nicely—if needed, cook in batches.
• Use fresh garlic and herbs for the most vibrant flavor. Dried herbs work but won’t have quite the same brightness.
• Let the chicken rest for a few minutes after cooking so the juices redistribute and stay inside the meat.
• Deglaze the pan. If you want extra flavor, splash in a little chicken broth or white wine after cooking the zucchini to pick up those delicious browned bits.

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Watch Out for These Mistakes While Cooking

• Skipping the pat-dry step. If you don’t dry the chicken, it won’t brown well—it’ll steam instead.
• Crowding the skillet. This prevents the chicken and zucchini from getting that beautiful sear and can cause soggy veggies.
• Overcooking the chicken. Always monitor internal temperature—165°F is perfect. Overcooked chicken becomes dry and tough.
• Cooking zucchini too long. Zucchini cooks fast. If left too long, it turns mushy and loses its lovely texture.
• Not seasoning in layers. Season both the chicken and the zucchini for maximum flavor throughout the dish.

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What to Serve With Garlic Herb Chicken & Zucchini Plate?

Here are some fantastic pairings to round out your meal:

1. Garlic Butter Rice

The buttery, aromatic rice is a great neutral base for soaking up the herb and garlic flavors.

2. Quinoa Salad

A refreshing side with a bit of crunch and brightness to balance the savory chicken.

3. Crusty Bread

Perfect for mopping up any leftover juices from the skillet.

4. Roasted Potatoes

For a heartier meal, crispy oven-roasted potatoes are always a winner.

5. Cauliflower Mash

A low-carb option that complements the lightness of the chicken and zucchini.

6. Simple Green Salad

A crisp salad with vinaigrette adds a refreshing contrast.

7. Couscous with Lemon and Herbs

Fluffy couscous adds texture and brightens the plate.

8. Grilled Corn on the Cob

A sweet and smoky addition that pairs beautifully with the garlic and herbs.

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Storage Instructions

This dish stores very well, making it a great option for meal prep:

• Refrigerator: Store leftover chicken and zucchini in an airtight container in the fridge for up to 3–4 days.
• Reheating: Gently reheat in a skillet over medium-low heat or in the microwave. If using the microwave, cover loosely to prevent drying out.
• Freezing: You can freeze the cooked chicken for up to 2 months. However, zucchini tends to get mushy after freezing, so it’s best enjoyed fresh. If meal prepping for the freezer, freeze the chicken separately and sauté fresh zucchini when serving.

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Estimated Nutrition

Here’s an approximate nutrition breakdown per serving (based on a meal of one chicken breast and a serving of zucchini):

• Calories: 320 kcal
• Protein: 35 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Fat: 18 g
• Saturated Fat: 3 g
• Cholesterol: 95 mg
• Sodium: 450 mg

These values can vary depending on portion sizes, specific ingredients used, and any additional sides served with the meal.

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Frequently Asked Questions

How do I make the chicken extra juicy?

Start by pounding the chicken to an even thickness and avoid overcooking. Let it rest after cooking so the juices redistribute.

Can I use frozen zucchini?

You can, but it tends to release more moisture and may become soft. For best texture, use fresh zucchini.

What other vegetables can I add?

Bell peppers, cherry tomatoes, asparagus, or mushrooms work beautifully in this dish.

Can I grill the chicken instead of pan-searing?

Absolutely! Grilling adds a delicious smoky flavor. Just cook until the internal temperature reaches 165°F.

Can I make this dish dairy-free?

Yes—this recipe is naturally dairy-free as long as you don’t add butter or cheese.

Is this recipe gluten-free?

Yes, all the core ingredients are naturally gluten-free. Just be sure any seasonings or additions you use are also gluten-free.

How do I prevent the zucchini from getting soggy?

Cook zucchini over medium-high heat and avoid over-stirring. Don’t overcrowd the pan so moisture can evaporate.

Can I meal prep this for lunches?

Definitely! It stores and reheats well, making it ideal for easy lunches throughout the week.

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Conclusion

I absolutely love making this Garlic Herb Chicken & Zucchini Plate because it’s a go-to for when I want something fast, flavorful, and nourishing. The combination of tender chicken and vibrant zucchini with those garlicky, herbaceous notes never disappoints. Whether you serve it on its own or pair it with a favorite side, it’s a versatile meal you’ll want to come back to again and again.

I hope you enjoy cooking and savoring this dish as much as I do—happy cooking!

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