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Greek Chicken with Zucchini Noodles

A light and flavorful Greek chicken dish served with spiralized zucchini noodles, perfect for a quick weeknight dinner with Mediterranean flair.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 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
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

Method
 

Preparation
  1. 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.
Make the Lemon-Greek Sauce
  1. 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.
Cook the Chicken
  1. 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.
Prepare the Zucchini Noodles
  1. 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.
Assemble the Dish
  1. 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.

Notes

Salt and drain zucchini optionally to reduce water. Store chicken and zoodles separately in airtight containers up to 3 days. Gently reheat chicken; zoodles are best served cold or briefly warmed.