Grilled chicken with zucchini and creamy herb sauce grills seasoned chicken and zucchini slices together, then serves them with a Greek yogurt-lemon-dill sauce made separately, ready in about 25 minutes. Pounding the chicken for even thickness before grilling, as the instructions specify, ensures it reaches 165°F at the same time the surface develops good grill marks, rather than one lagging behind the other.
Grilled Chicken with Zucchini & Creamy Herb Sauce
Ingredients
- **For the Chicken & Zucchini:**
- 2 boneless, skinless chicken breasts
- 2 medium zucchinis, sliced lengthwise
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- **For the Creamy Herb Sauce:**
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill or parsley
- 1 garlic clove, minced
Instructions
- Preheat grill or grill pan to medium-high heat.
- Pound chicken breasts for even thickness and season both chicken and zucchini with olive oil, salt, pepper, garlic powder, and Italian seasoning.
- Grill chicken for 4–5 minutes per side, until internal temperature reaches 165°F (74°C).
- Grill zucchini slices for 2–3 minutes per side until charred and tender.
- Whisk together all ingredients for the creamy herb sauce in a bowl.
- Plate grilled chicken and zucchini, and drizzle with herb sauce before serving.
Recipe Notes
- • Try this over a bed of quinoa or brown rice for a full meal.
- • Swap Greek yogurt with sour cream for a richer sauce.
- • Great for meal prep—store sauce and grilled items separately.
Nutrition
- Serving Size
- 1 chicken breast + zucchini + sauce
- Calories
- 370
- Sugar
- 4g
- Sodium
- 310mg
- Fat
- 20g
- Saturated Fat
- 5g
- Unsaturated Fat
- 13g
- Trans Fat
- 0g
- Carbohydrates
- 8g
- Fiber
- 2g
- Protein
- 36g
- Cholesterol
- 85mg
Why you'll love this
- Seasoning the chicken and zucchini with the same oil-garlic-Italian-seasoning blend means both components taste cohesive on the plate rather than like two separately seasoned items.
- Making the herb sauce with Greek yogurt rather than a heavier cream base keeps the dish light, which fits the quick-and-healthy character of grilled chicken and vegetables.
Tips for the best result
- Pound the chicken for even thickness, as the instructions specify, so it grills through evenly without a thick center lagging behind a thin edge.
- Try it over quinoa or brown rice, per the recipe's own notes, for a more complete meal.
Troubleshooting
The chicken is unevenly cooked.
This usually means it wasn't pounded to an even thickness first. Pound it out, as the instructions specify, before it goes on the grill.
The sauce is too thin.
Swap Greek yogurt for sour cream, per the recipe's own notes, for a richer, thicker sauce if the yogurt version feels too light.
’re finding your chicken is turning out dry or tough.
it’s likely either overcooked or the marinade contained too much acid for too long. Use a meat thermometer and remove chicken when it reaches 165°F.
Swaps and variations
- Don’t be afraid to put your own spin on this versatile recipe!
- For a Mediterranean twist, add olives, feta, and sun-dried tomatoes to the sauce.
- Going low-carb? Serve the chicken and sauce over cauliflower rice or spiralized vegetable noodles.
- You can also swap the protein – this same preparation works beautifully with salmon, shrimp, or even thick slices of firm tofu for vegetarians.
- For a spicy kick, add a minced jalapeño to the marinade or stir some harissa paste into the creamy herb sauce.
The recipe's own notes say to store the sauce and grilled items separately for meal prep.
The recipe's own notes suggest quinoa or brown rice as a base for a fuller meal.
Frequently asked questions
Can I make Grilled Chicken with Zucchini & Creamy Herb Sauce without a grill?
Absolutely! Use a grill pan or cast-iron skillet over medium-high heat. You’ll still get great flavor and those beautiful grill marks without an outdoor grill.
What herbs work best in the creamy sauce?
Soft herbs like basil, parsley, chives, and dill work beautifully. Avoid woody herbs like rosemary or thyme unless you’re finely mincing them or using just the leaves.
Can I make this recipe dairy-free?
Yes! Substitute the dairy with coconut cream or cashew cream. Add a squeeze of lemon juice to mimic the tanginess you’d get from yogurt or sour cream.
How can I tell when my chicken is perfectly cooked?
The most reliable method is using a meat thermometer – chicken is safely cooked at 165°F. The juices should run clear, not pink, when pierced.
How can I make this dish spicier?
Add red pepper flakes to the marinade, incorporate a diced jalapeño into the sauce, or serve with a side of hot sauce for customizable heat levels.
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