Juicy grilled chicken breasts are marinated in a lemon herb blend, then char-grilled to perfection and drizzled with a zesty lemon butter sauce. Served with tender grilled zucchini rounds, this dish is bursting with bright, summery flavor—perfect for a light yet satisfying dinner!
Ingredients:
For the Chicken Marinade:
- 4 boneless skinless chicken breasts
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tsp lemon zest
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt and black pepper to taste
For the Lemon Butter Sauce:
- 2 tbsp butter
- 1 tbsp flour
- ¾ cup chicken broth
- 2 tbsp lemon juice
- 1 tsp honey (optional for balance)
- Pinch of black pepper
For the Zucchini:
- 2 zucchinis, sliced into ½-inch rounds
- 1 tbsp olive oil
- Salt, pepper, and a pinch of thyme
Instructions:
- Marinate the Chicken:
In a bowl or zip-top bag, combine all marinade ingredients. Add chicken, toss to coat, and refrigerate for 30 minutes to 2 hours. - Grill the Chicken:
Preheat grill or grill pan over medium-high heat. Grill chicken 5–7 minutes per side, until charred and cooked through (internal temp: 165°F/74°C). - Grill the Zucchini:
Toss zucchini slices in olive oil, salt, pepper, and thyme. Grill for 2–3 minutes per side until tender with grill marks. - Make the Lemon Butter Sauce:
In a small pan, melt butter. Stir in flour and cook 1 minute. Slowly whisk in chicken broth and lemon juice. Simmer 3–5 minutes until slightly thickened. Add honey and pepper to taste. - Assemble & Serve:
Plate the grilled chicken and zucchini. Drizzle generously with lemon butter sauce. Garnish with lemon slices and fresh herbs.
Quick Info:
- Prep Time: 15 mins
- Cook Time: 20 mins
- Marinate: 30+ mins
- Servings: 4
Optional Tips:
- Add fresh parsley or rosemary for garnish.
- Serve with rice, couscous, or crusty bread to soak up that sauce.
- You can swap zucchini for eggplant or asparagus.
