Lemon-Herb Chicken with Sautéed Zucchini Ribbons and Cherry Tomatoes

A bright, low-carb, low-fat dinner that stays anti-inflammatory with turmeric-spiced lemon and lots of fresh herbs.

Ingredients

• 2 boneless skinless chicken breasts (about 10–12 oz total)
• 1 tbsp fresh lemon juice + zest of 1 lemon
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp ground black pepper
• 1/2 tsp dried oregano (or 1 tbsp fresh, chopped)
• 1/2 tsp sea salt (adjust to taste)
• 1 garlic clove, minced
• 1 tsp Dijon mustard (optional, for flavor with minimal fat)
• 1 tbsp low-sodium chicken broth or water (for marinade)
• Cooking spray or 1 tsp olive oil (optional; for nonstick use very sparingly)
• 2 medium zucchinis, peeled into ribbons or thinly sliced
• 1 cup cherry tomatoes, halved
• 1 small shallot or 1/4 small red onion, thinly sliced
• Fresh parsley and/or basil, chopped (2 tbsp)
• Lemon wedges, for serving

Instructions

1. Marinate the chicken:

   • In a bowl, whisk lemon juice, lemon zest, turmeric, smoked paprika, black pepper, oregano, minced garlic, Dijon (if using), broth/water and salt.
   • Add chicken breasts, coat well, and let sit 10–20 minutes (or up to 2 hours in fridge).

2. Cook the chicken:

   • Heat a nonstick skillet over medium-high heat. Lightly spray with cooking spray or add 1 tsp olive oil and swirl.
   • 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.
   • Transfer to a plate and rest 5 minutes, then slice thinly across the grain.

3. Sauté the vegetables:

   • In the same skillet over medium heat, add a light spray or a splash (1 tbsp) of broth/water to deglaze.
   • Add shallot and cook 1–2 minutes until softened.
   • Add zucchini ribbons and cook 2–3 minutes until just tender but still al dente.
   • Stir in cherry tomatoes and cook 1 minute until warmed; season with a pinch of salt and pepper.
   • Toss in chopped herbs and remove from heat.

4. Plate:

   • Divide zucchini-tomato sauté between plates, top with sliced lemon-herb chicken.
   • Garnish with extra lemon wedges and herbs.

Flavor profile

• 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.