Chicken with Zucchini Salad Recipe

Name: Chicken with Zucchini Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lemon juice; 1 large garlic clove; 1 small shallot, chopped; 1 1/2 teaspoons chopped dill; 1 teaspoon Dijon mustard; 1/2 cup extra-virgin olive oil; 2 tablespoons chopped mint; Kosher salt and freshly ground pepper; 4 boneless chicken breast halves, with skin (2 pounds); 2 medium yellow squash (1 pound), sliced crosswise on the diagonal 1/3 inch thick; 2 medium zucchini (1 pound), sliced crosswise on the diagonal 1/3 inch thick; 1/4 pound feta cheese, crumbled (1 cup)

Servings: persons

1/4 cup fresh lemon juice
1 large garlic clove
1 small shallot, chopped
1 1/2 teaspoons chopped dill
1 teaspoon Dijon mustard
1/2 cup extra-virgin olive oil
2 tablespoons chopped mint
Kosher salt and freshly ground pepper
4 boneless chicken breast halves, with skin (2 pounds)
2 medium yellow squash (1 pound), sliced crosswise on the diagonal 1/3 inch thick
2 medium zucchini (1 pound), sliced crosswise on the diagonal 1/3 inch thick
1/4 pound feta cheese, crumbled (1 cup)

1
In a blender, combine the lemon juice with the garlic, shallot, dill and mustard and puree until smooth.
2
With the machine on, slowly pour in 6 tablespoons of the olive oil.
3
Stir in the mint and season the vinaigrette with salt and pepper.
4
Light a grill or preheat a grill pan.
5
In a shallow bowl, coat the chicken with 1/2 cup of the vinaigrette.
6
Let stand for 5 minutes.
7
Meanwhile, in a large bowl, toss the yellow squash and zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper.
8
Grill the squash and zucchini, turning once, until tender and slightly charred, about 3 minutes total.
9
Transfer the vegetables to a platter and keep warm.
10
Season the chicken breasts with salt and pepper and grill over moderately high heat, turning once, until cooked through, about 10 minutes.
11
Transfer the chicken to the platter and sprinkle with the feta cheese.
12
Drizzle with the remaining vinaigrette and serve.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup fresh lemon juice, 1 large garlic clove, 1 small shallot, chopped, 1 1/2 teaspoons chopped dill, and more.

Yes, Chicken with Zucchini Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chicken with Zucchini Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions