Cookwith

Name: California Summer Griddle Feast: Lemon-Herb Chicken, Zucchini, and Corn Cakes
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 1 lemon, zested and juiced; 2 tbsp olive oil, divided; 1 garlic clove, minced; 1 tsp dried oregano; 1/2 tsp kosher salt; 1/4 tsp freshly ground black pepper; 2 medium zucchinis, sliced into 1/2-inch rounds; 2 ears fresh corn, kernels sliced off (or 1 1/2 cups frozen corn, thawed); 1/2 cup all-purpose flour; 1/4 cup cornmeal; 1/2 tsp baking powder; 1/3 cup milk; 1 large egg; 2 scallions, thinly sliced; 2 tbsp chopped fresh basil or parsley; Olive oil spray or additional oil for griddle; Lemon wedges, for serving

California Summer Griddle Feast: Lemon-Herb Chicken, Zucchini, and Corn Cakes

SteamedLemon1929

Capture the vibrant flavors of a California summer with this all-in-one griddle meal, perfect for a sunny evening. Juicy lemon-herb grilled chicken brings brightness, while sweet zucchini and golden corn cakes add color and texture. Everything is cooked on the griddle for easy cleanup and maximum flavor through caramelization and gentle charring. A squeeze of fresh lemon and a shower of herbs ties it all together, making this meal both hearty and refreshing—ideal for sharing outdoors or a weeknight dinner with flair.

Ingredients

Instructions

In a bowl, combine lemon zest, lemon juice, 1 tbsp olive oil, garlic, oregano, salt, and pepper. Add chicken breasts, tossing to coat. Set aside to marinate (10–20 minutes).
Preheat your griddle over medium-high heat. Spray or brush lightly with olive oil.
Arrange zucchini rounds on the hot griddle. Cook 2–3 minutes per side until charred and just tender. Transfer to a plate and keep warm.
Remove chicken from marinade, letting excess drip off. Place chicken on the griddle and cook 5–7 minutes per side, or until golden and cooked through (internal temp 165°F). Rest for 5 minutes, then slice.
While chicken cooks, make corn cakes: In a bowl, whisk flour, cornmeal, baking powder, a pinch of salt, milk, and egg into a batter. Fold in corn, scallions, and basil or parsley.
Oil the griddle again. Drop batter by 1/4-cupfuls onto the griddle and flatten slightly. Cook 2–3 minutes per side until golden and cooked through. Keep warm.
To serve: Plate sliced chicken with grilled zucchini and warm corn cakes. Garnish with lemon wedges and extra herbs.