Name: Greek Chicken with Zucchini Noodles
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 lb boneless skinless chicken breasts (about 2 medium; trim any fat and pound slightly for even cooking); 2 tbsp olive oil; 2 tbsp fresh lemon juice ((about 1 small lemon)); 1 tsp dried oregano ((or 1 tbsp fresh, finely chopped)); 1/2 tsp garlic powder; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 3 medium zucchini, spiralized ((about 6 cups; choose firm, medium-size zucchini for best texture)); 1 cup cherry tomatoes, halved; 1/3 cup Kalamata olives, pitted and halved; 1/4 cup thinly sliced red onion; 1/3 cup crumbled feta cheese; 2 tbsp fresh parsley, chopped; 1/3 cup plain Greek yogurt ((or dairy-free yogurt)); 1 tbsp olive oil; 1 tbsp red wine vinegar ((or extra lemon juice)); 1 clove garlic, minced; 1/2 tsp dried oregano; Salt and pepper to taste

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Introduction

One rainy evening I had three zucchinis to use and a couple of chicken breasts in the fridge. I decided to combine them with the flavors I always keep on hand: lemon, oregano, and feta. The result felt like a light, healthier take on a Greek classic. I love how the spiralized zucchini adds texture without heaviness. If you enjoy creamy pasta dinners sometimes, try comparing it with a richer option like Alfredo pasta with chicken and shrimp for a fun contrast.

What Makes This Recipe Special

I stumbled onto this Greek Chicken with Zucchini Noodles on a busy weeknight when I wanted something bright, fast, and comforting after a day full of errands. The first bite warm, lemony chicken against the cool tang of feta and olives felt like a small, delicious vacation. The zucchini noodles kept the dish light and satisfying, while the herb-y notes made me feel like I’d put a little extra love into a simple meal.

This recipe is special to my family because it balances everyday ease with Mediterranean flavors we crave: fresh lemon, oregano, garlic, ripe cherry tomatoes, and salty Kalamata olives. It’s a go-to when we want dinner on the table in under 30 minutes without sacrificing flavor or freshness.

Ingredients You’ll Need

For the Chicken Marinade

1 lb (450 g) boneless skinless chicken breasts (about 2 medium) trim any fat and pound slightly for even cooking
2 tbsp olive oil
2 tbsp fresh lemon juice (about 1 small lemon)
1 tsp dried oregano (or 1 tbsp fresh, finely chopped)
1/2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

For the Zucchini Noodles & Salad

3 medium zucchini, spiralized (about 6 cups) choose firm, medium-size zucchini for best texture
1 cup cherry tomatoes, halved
1/3 cup Kalamata olives, pitted and halved
1/4 cup thinly sliced red onion
1/3 cup crumbled feta cheese
2 tbsp fresh parsley, chopped

For the Lemon-Greek Sauce

1/3 cup plain Greek yogurt (or dairy-free yogurt)
1 tbsp olive oil
1 tbsp red wine vinegar or extra lemon juice
1 clove garlic, minced
1/2 tsp dried oregano
Salt and pepper to taste

Notes on ingredients and substitutions:

For a dairy-free version, use coconut or almond yogurt and skip feta or use a dairy-free crumble.
Substitute boneless skinless thighs for chicken breasts if you prefer darker meat; reduce cooking time slightly.
Fresh herbs always brighten the dish; dried oregano is fine in a pinch.

How to make Greek Chicken with Zucchini Noodles

Step 1: Marinate the chicken (15–30 minutes, optional up to 2 hours)

In a bowl, whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 1 tsp oregano, garlic powder, salt, and pepper. Add chicken and coat well. Let rest in the fridge for at least 15 minutes. Look for the chicken to be glossy from the marinade.

Step 2: Make the lemon-Greek sauce (5 minutes)

Whisk Greek yogurt, 1 tbsp olive oil, red wine vinegar (or lemon), minced garlic, and 1/2 tsp oregano in a small bowl. Season with salt and pepper. The sauce should be smooth and tangy adjust lemon to taste.

Step 3: Cook the chicken (12–14 minutes)

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil. Cook chicken breasts 6–7 minutes per side until golden-brown and an internal temperature of 165°F (74°C). Remove to a cutting board and let rest 5 minutes before slicing. A golden crust and juices running clear are good doneness signs.

Step 4: Prepare the zucchini noodles (3–4 minutes)

In the same skillet over medium heat, add a touch of olive oil and the minced garlic (if desired). Sauté spiralized zucchini for 2–3 minutes, tossing gently, until just tender but still slightly crisp. Avoid overcooking to prevent sogginess. Zoodles should be bright green and slightly pliable, not mushy.

Step 5: Assemble the dish (2–3 minutes)

Toss the warm zoodles with half the lemon-Greek sauce. Top with sliced chicken, cherry tomatoes, olives, red onion, feta, and parsley. Drizzle remaining sauce over the top and serve immediately. The contrast between warm chicken and cool feta/olives is what makes each bite lively.

Tips & Recipe Variations

Salt and drain zucchini optionally: To reduce water, sprinkle zucchini with a pinch of salt, let sit 10 minutes, then pat dry before cooking.
Avoid overcooking zoodles: Cook only 2–3 minutes for al dente texture; longer makes them watery.
Make it vegetarian: Swap chicken for grilled marinated tofu or roasted chickpeas and use dairy-free yogurt and vegan feta.
Make extra sauce: Double the lemon-Greek sauce to use as a dip for pita or vegetables.
Storage: Store chicken and zoodles separately in airtight containers up to 3 days. Dress zoodles just before serving to prevent sogginess.
Reheating: Gently reheat chicken in a skillet or oven. Zoodles are best served cold or briefly warmed; avoid microwaving vigorously.

How to Serve

Pair with a crisp Greek salad, warm pita bread, or a side of cauliflower rice for extra bulk.
Drinks: A chilled glass of Sauvignon Blanc or a light Greek white like Assyrtiko pairs beautifully.
Plating tips: Twirl zoodles into nests with tongs, place sliced chicken on top, then scatter tomatoes, olives, and feta for visual contrast. Garnish with a lemon wedge and parsley sprig.
Nutrition note: Roughly 350–450 calories per serving depending on portion size; high in protein and low in carbs when served without bread.

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Marinate chicken and make sauce up to a day ahead. Cook chicken and zoodles the day you plan to serve to keep textures best.

Q: Can I freeze the leftovers?
A: Freezing is not ideal for zoodles; chicken can be frozen separately for up to 3 months. Thaw overnight and reheat gently.

Q: What can I use instead of Greek yogurt?
A: Use plain dairy-free yogurt or a tzatziki-style dressing. You can also substitute olive oil and extra lemon for a lighter vinaigrette.

Q: How do I prevent the dish from becoming watery?
A: Don’t overcook zoodles, and if time allows, salt and drain them briefly to draw out excess water before cooking.

Q: Can I make this vegetarian or dairy-free?
A: Yes. Use grilled tofu or chickpeas instead of chicken and dairy-free yogurt plus vegan feta for a dairy-free option.

Conclusion

I hope this Greek Chicken with Zucchini Noodles becomes one of your quick, weeknight favorites bright, savory, and built for sharing. If you want a Whole30-style version or an alternate take to compare, check out Whole30 Greek Chicken Zucchini Noodles for inspiration and variations that follow clean-eating guidelines.

“This recipe made weeknight dinner feel special—fresh, lemony chicken with crisp zoodles was a clear family favorite.”