GARLIC BUTTER GRILLED CHICKEN AND ZUCCHINI
Garlic Butter Grilled Chicken and Zucchini is a simple yet flavour-packed dish that’s perfect for a quick meal. This juicy grilled chicken pairs beautifully with tender zucchini slices, all enhanced by the rich, aromatic taste of garlic and butter. This dish is high in protein, low in carbs and naturally gluten-free, making it ideal for a balanced meal. Whether cooked on an outdoor grill or a stovetop pan, the smoky char from grilling adds depth to the flavours. Salt and black pepper enhance the taste of grilled chicken. The garlic butter infuses the chicken and zucchini with a rich, savoury flavour that makes every bite satisfying. Perfect for weeknight dinners, meal prep or summer BBQs, this dish is as versatile as it is delicious. Serve it with a side of rice, salad or roasted potatoes for a complete, wholesome meal. This recipe is quick, easy and packed with nutrients.
RECIPE CATEGORY
Entrée, Side
SERVING SIZE
1
CUISINE
Mediterranean, American
PREPARATION/TECHNIQUES
Grill, Sauté, One-Pot Wonders
OCCASION/HOLIDAY
Summer, Family Dinner, Picnic, BBQ, Meal Prep, High-Protein Meal
SPECIAL CONSIDERATION/DIETARY CONCERNS
High Protein, Low Carb, Gluten-Free, Healthy, Quick and Easy
DISH TYPE
Grilled Dish, Main Course
INGREDIENTS
There are the following ingredients for Garlic Butter Grilled Chicken and Zucchini:
- 100g chicken breast grilled
- 50g zucchini sliced
- 1 tsp butter
- ½ garlic clove minced
- Salt and black pepper to taste
- Lemon zest, chopped parsley, red pepper flakes or grated Parmesan (Optional add-ins)
FULL NUTRITIONAL INFORMATION
- Calories: 180
- Protein: 28g
- Carbohydrates: 3g
- Fibre: 1g
- Fat: 7g
- Sodium: 50mg
PREPARATION
- Prepare the ingredients: Slice the zucchini into thin rounds. Mince the garlic. Season the chicken breast with salt and black pepper.
- Preheat the grill or pan: Heat a grill or grill pan over a medium-high flame. Lightly oil the surface to prevent sticking.
- Grill the chicken: Place the chicken breast on the grill and cook for 5-6 minutes per side until fully cooked, with grill marks forming. Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
- Sauté the zucchini: While the chicken is grilling, heat a pan over a medium flame. Add butter and garlic, then toss in the zucchini slices. Cook for 3-4 minutes, stirring occasionally, until tender and slightly golden.
- Combine and serve: Plate the grilled chicken and top with the sautéed zucchini. Garnish with lemon zest, chopped parsley or grated Parmesan if desired. Serve hot.
PREP TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Let the chicken rest: Rest the grilled chicken for a few minutes before slicing, which helps to retain its juices.
- Don’t overcook zucchini: Cooking too long can make it mushy. Keep it slightly firm for the best texture.
- Use fresh garlic: Freshly minced garlic enhances the butter’s flavour better than pre-minced garlic.
- Add a squeeze of lemon: Fresh lemon juice over the chicken and zucchini brightens up the dish.
- For extra smokiness: Use smoked paprika or a dash of cayenne for additional depth.
VARIATIONS
- Make it spicy: Add red pepper flakes or a pinch of cayenne for heat.
- Cheesy twist: Sprinkle grated Parmesan or crumbled feta over the zucchini before serving.
- Extra herbs: Toss in fresh basil, thyme or rosemary for an aromatic boost.
- Marinate the chicken: Let the chicken rest in olive oil, garlic and herbs for 30 minutes before grilling for extra flavour.
- Swap the protein: Use shrimp, salmon or tofu instead of chicken for a different taste.
PREPPING AND STORAGE
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Grilled chicken freezes well for up to 2 months. Zucchini is best eaten fresh, as freezing can affect its texture.
- Reheating: Reheat the chicken in a skillet over medium heat for a few minutes. Warm the zucchini separately to prevent it from becoming too soft.