Total Time: 45 minutes
Active Time: 30 minutes
Intensity Level: Easy
Serves: 4
This sun-drenched recipe brings the vibrant, heart-healthy flavors of the Mediterranean to your table in under an hour. Perfect for a nutritious weeknight dinner or an impressive meal for guests, it features juicy, herb-crusted chicken alongside tender, ribbon-like zucchini and a bold, briny olive drizzle. The final sprinkle of tangy feta cheese ties everything together into a light yet deeply satisfying dish.
Ingredients
For the Herb-Crusted Chicken:
4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to an even ¾-inch thickness
3 tbsp extra virgin olive oil, divided
1 tbsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
1 tsp smoked paprika (for that “golden” hue)
½ tsp sea salt
¼ tsp freshly ground black pepper
1 lemon, zested and cut into wedges for serving
For the Zucchini Ribbons & Assembly:
3 medium zucchini (about 1.5 lbs / 680g)
1 pint (10 oz / 300g) cherry or grape tomatoes, halved
2 cloves garlic, minced
¼ cup (60ml) chicken or vegetable broth (or dry white wine)
¼ cup fresh parsley, roughly chopped
4 oz (115g) high-quality feta cheese, crumbled
For the Olive Drizzle:
½ cup (75g) pitted Kalamata olives, roughly chopped
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp chopped fresh oregano (or 1 tsp dried)
1 small anchovy fillet, minced (optional, for umami depth)
Equipment
Large skillet (oven-safe preferred) or grill pan
Vegetable peeler or mandoline (for ribbons)
Small food processor or blender (for drizzle)
Tongs
Meat mallet or rolling pin (to pound chicken)
Instructions
Step 1: Prep and Season the Chicken (10 minutes)
Place chicken breasts between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound them to an even ¾-inch thickness. This ensures quick, even cooking.
In a small bowl, combine the dried oregano, thyme, garlic powder, smoked paprika, salt, and pepper. Pat the chicken dry with paper towels, then rub all over with 1 tablespoon of the olive oil. Sprinkle the herb-spice mixture evenly on both sides of each breast, pressing gently to adhere. Set aside.
Step 2: Make the Olive Drizzle (5 minutes)
In a small food processor or blender, combine the chopped Kalamata olives, 3 tablespoons of olive oil, lemon juice, fresh oregano, and the optional anchovy fillet. Pulse 5-7 times until the mixture is combined but still slightly chunky—you want a rustic, drizzly texture. Transfer to a small bowl and set aside.
Step 3: Cook the Chicken (12-14 minutes)
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the chicken breasts. Cook for 5-7 minutes per side, without moving, until deeply golden brown and cooked through (internal temperature should reach 165°F / 74°C). If your skillet is oven-safe and the chicken is browning too quickly, you can finish it in a 375°F (190°C) oven for the last 5 minutes.
Transfer cooked chicken to a clean plate, tent loosely with foil, and let rest.
Step 4: Sauté the Zucchini Ribbons (8-10 minutes)
While the chicken rests, prepare the zucchini. Using a vegetable peeler or mandoline, slice the zucchini lengthwise into long, thin ribbons, stopping when you reach the seedy core.
Return the same skillet to medium heat (there should be some flavorful oil and herbs left). Add the minced garlic and cook for 30 seconds until fragrant. Add the zucchini ribbons and halved tomatoes. Sauté, tossing gently with tongs, for 2-3 minutes until the zucchini just begins to soften.
Pour in the broth or wine to deglaze the pan, scraping up any browned bits from the chicken. Cook for another 2-3 minutes until the liquid reduces slightly and the zucchini is tender-crisp (al dente). Remove from heat and stir in half of the fresh parsley and the lemon zest.
Step 5: Assemble and Serve (2 minutes)
To serve, divide the zucchini-tomato mixture among four plates. Slice the rested chicken breasts diagonally and place them over the zucchini. Generously drizzle everything with the prepared olive tapenade. Finish with a generous crumble of feta cheese and the remaining fresh parsley. Serve immediately with lemon wedges on the side for an extra bright pop.
Chef’s Notes & Variations
No Zucchini? This dish works beautifully with asparagus spears or even roasted bell pepper strips.
Going Low-Carb? Serve the chicken and zucchini ribbons over a bed of cauliflower rice or alongside a crisp green salad.
Make it Ahead: The olive drizzle can be made up to 3 days in advance and stored in the fridge. Let it come to room temperature before serving. The chicken can be seasoned and stored in the fridge 4-6 hours ahead.
Grill Option: For smoky flavor, grill the seasoned chicken over medium-high heat for the same time.
Nutritional Information (Per Serving)
Calories: 495 kcal
Total Fat: 33g
Saturated Fat: 9g
Cholesterol: 115mg
Sodium: 950mg (varies with broth/olives)
Total Carbohydrates: 13g
Dietary Fiber: 4g
Sugars: 7g
Protein: 40g