This ultra-healthy, low-carb, and low-sugar dinner recipe is packed with flavor. The grilled chicken is marinated in a zesty lemon herb mixture, while the sautéed zucchini and cherry tomatoes add a burst of freshness and color to the dish. It's a simple yet satisfying meal that is perfect for any night of the week.
n a small bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper. Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 2 hours.
Preheat your grill to medium-high heat (around 400°F).
Remove the chicken from the marinade and place it on the grill. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
While the chicken is grilling, heat a tablespoon of olive oil in a large skillet over medium heat. Add the sliced zucchini and sauté for 5 minutes, or until they start to soften. Add the cherry tomatoes and cook for an additional 3 minutes, until the tomatoes are slightly blistered and the zucchini is tender. Season with salt and pepper to taste.
Divide the sautéed zucchini and cherry tomatoes between two plates. Slice the grilled chicken and place it on top of the vegetables. Garnish with fresh parsley and serve hot.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.