Lemon-Herb Chicken with Sautéed Zucchini Ribbons and Cherry Tomatoes

Instructions

1. 1

   Marinate the chicken:

2. 2

   In a bowl, whisk lemon juice, lemon zest, turmeric, smoked paprika, black pepper, oregano, minced garlic, Dijon (if using), broth/water and salt.

3. 3

   Add chicken breasts, coat well, and let sit 10–20 minutes (or up to 2 hours in fridge).

4. 4

   Cook the chicken:

5. 5

   Heat a nonstick skillet over medium-high heat. Lightly spray with cooking spray or add 1 tsp olive oil and swirl.

6. 6

   Remove excess marinade from chicken, then sear breasts 4–6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Lower heat if outer color deepens too fast.

7. 7

   Transfer to a plate and rest 5 minutes, then slice thinly across the grain.

8. 8

   Sauté the vegetables:

9. 9

   In the same skillet over medium heat, add a light spray or a splash (1 tbsp) of broth/water to deglaze.

10. 10

    Add shallot and cook 1–2 minutes until softened.

11. 11

    Add zucchini ribbons and cook 2–3 minutes until just tender but still al dente.

12. 12

    Stir in cherry tomatoes and cook 1 minute until warmed; season with a pinch of salt and pepper.

13. 13

    Toss in chopped herbs and remove from heat.

14. 14

    Plate:

15. 15

    Divide zucchini-tomato sauté between plates, top with sliced lemon-herb chicken.

16. 16

    Garnish with extra lemon wedges and herbs.

17. 17

    Bright citrus from lemon, warm earthiness from turmeric, and a hint of smokiness from paprika balance fresh herbs and sweet cherry tomatoes for a light, savory dinner.

18. 18

    Uses turmeric (anti-inflammatory) and black pepper paired with lemon and fresh herbs.

19. 19

    Low in carbs and low in fat by using lean chicken, minimal oil, and plenty of vegetables.

20. 20

    Avoids inflammatory ingredients like refined sugar, excess oil, and processed condiments.