Cookwith

Name: High-Protein Zucchini & Chicken Skillet with Lemon-Herb Yogurt
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 medium zucchinis, diced; 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 cup plain Greek yogurt (unsweetened, full-fat or low-fat); 2 tbsp olive oil; 2 cloves garlic, minced; 1/2 red onion, thinly sliced; 1/4 cup fresh parsley, chopped; 1/2 lemon, zested and juiced; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/2 tsp sea salt, plus more to taste; 1/4 tsp freshly ground black pepper

High-Protein Zucchini & Chicken Skillet with Lemon-Herb Yogurt

VanillaFig0455

Perfect for a summer night, this high-protein zucchini and chicken skillet packs flavor and freshness with every bite. The salty, seared chicken pairs beautifully with just-tender zucchini and a cool, tangy lemon-herb yogurt sauce—no added sugar or starchy carbs, just wholesome protein and veggies. Inspired by the principles of balancing salt, fat, acid, and heat, this dish is fast, satisfying, and showcases the best of simple, healthy cooking. Try it for a weeknight dinner or meal prep—leftovers are delicious cold or reheated!

Ingredients

Instructions

Pat chicken pieces dry with a paper towel and season with 1/2 tsp sea salt, black pepper, smoked paprika, and oregano. Set aside for 10 minutes to let the salt penetrate (salt early technique).
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add chicken pieces in a single layer and sear for 4-5 minutes until golden brown on one side. Flip and cook another 2-3 minutes until cooked through. Transfer chicken to a plate and cover loosely with foil.
In the same skillet, add remaining 1 tbsp olive oil. Add red onion and sauté for 2 minutes until slightly softened. Add garlic and cook 30 seconds until fragrant.
Add diced zucchini to the skillet, season with a pinch of salt, and sauté for 4-5 minutes until just tender but still bright green. Return cooked chicken to the pan, toss gently, and cook 1 minute more to combine and heat through.
Turn off the heat. Stir in lemon zest and half the parsley. Taste and adjust seasoning with more salt or lemon juice if desired (taste and adjust technique).
For the sauce, in a small bowl mix Greek yogurt, lemon juice, remaining parsley, a pinch of salt, and a splash of water to loosen if needed. Serve skillet chicken and zucchini with a generous dollop of lemon-herb yogurt sauce.