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Grilled Chicken with Lemon-Garlic Zoodles

This past weekend was the “unofficial start to summer”! Due to some pretty wet and cold weather, it was a little underwhelming. Except for one thing - the food! No holiday weekend during the summer would be complete without a barbecue, and this weekend was no exception.

Grilling is one of my favorite methods of cooking because it is easy, healthy and oh so yummy! Anyone can do it, especially if you have a gas grill. And if you don’t, or you live in a place that doesn’t have an outdoor space, a grill pan works just fine!

On the menu this weekend was this simple, healthy and delicious Grilled Chicken with Lemon-Garlic Zoodles. If you’ve followed me for awhile, you know that I love my grilled chicken. It is so easy and takes no time at all. Except for the time it takes to marinate. You can’t forget the marinade!

The zoodles are a perfect complement to the dish. Covered in a fresh garlic, lemon and tomato sauce, these, too, can be whipped up in about 10 minutes - start to finish.

So enjoy this fresh and easy meal today, or any day you need a healthy delicious meal in a snap!

Grilled Chicken with Lemon-Garlic Zoodles


For the chicken:

  • 4 thin-sliced chicken breasts (or 2 large breast cut in half length-wise)

  • 3 tbs red wine vinegar

  • 2 tbs olive oil

  • 3 garlic cloves, minced

  • 1 tbs fresh parsley, chopped

  • Salt and pepper

For the zoodles:

  • 2 large zucchini, spiralized

  • 1 large tomato, diced

  • 3 tbs parsley, chopped

  • 2 tbs red onion

  • 2 tbs lemon juice

  • 1 tbs olive oil

  • 2 garlic cloves, minced

  • 1/4 tsp salt

  • 1/4 tsp pepper


  1. Place chicken in a large, sealable plastic bag. In a small bowl, combine remaining ingredients to make marinade. Add marinade to the chicken, seal bag and toss to coat. Lay flat and place in refrigerator for a minimum of 2 hours.

  2. Preheat grill or grill pan to medium-high. Spray lightly with cooking spray. Add chicken and grill on each side about 6-8 minutes or until chicken is cooked through. Remove chicken to a plate, cover and set aside.

  3. Optional: sprinkle spiralized zoodles with salt in a collander and let sit for 20 minutes. Rinse with water. Or skip straight to step 4.

  4. In a sauté pan, heat olive oil over medium heat. Add garlic and sauté until garlic is lightly browned but not burnt, about 2 minutes. Add tomato, parsley, red onion, lemon juice, salt and pepper and cook until tomatoes release their juices (about 4-5 minutes). Remove from heat.

  5. Add zoodles to pan and toss to coat. Serve immediately with chicken.


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