Lemon Herb Chicken Thighs with Zucchini and Feta

by Holly Roelofsz-15 July 2026Easy

Lemon Herb Chicken Thighs with Zucchini and Feta

Servings2

Pan-seared lemon herb chicken thighs served with sautéed zucchini, cherry tomatoes, and a sprinkle of feta for a satisfying, high-protein, low-carb dinner.

Method

0
Pat the chicken thighs dry with paper towels and place them in a shallow bowl.
1
In a small bowl, mix 1 tbsp olive oil, lemon juice, lemon zest, dried oregano, dried thyme, garlic powder, salt, and black pepper to form a marinade.
2
Pour the marinade over the chicken thighs and turn to coat evenly. Let marinate for at least 10 minutes while you prepare the vegetables.
3
Slice the zucchini into half-moons about 0.5 cm thick. Halve the cherry tomatoes. Finely slice the red onion. Roughly chop the fresh parsley.
4
Heat a large nonstick skillet over medium-high heat. When hot, add the marinated chicken thighs in a single layer.
5
Sear the chicken for 5 to 6 minutes on the first side without moving, until nicely browned, then flip and cook another 5 to 7 minutes, or until cooked through and the internal temperature reaches 74°C.
6
Transfer the cooked chicken to a plate and loosely cover with foil to rest.
7
In the same skillet, reduce the heat to medium and add 1 tbsp olive oil.
8
Add the sliced red onion and sauté for 1 minute until slightly softened.
9
Add the zucchini and cook for 4 to 5 minutes, stirring occasionally, until just tender and lightly browned.
10
Add the cherry tomatoes and cook for another 2 to 3 minutes until they begin to soften and release some juices. Season the vegetables with a pinch of salt and black pepper if desired.
11
Return any chicken juices from the resting plate to the skillet and toss with the vegetables to combine.
12
Slice the chicken thighs into strips if preferred and place on plates alongside the sautéed vegetables.
13
Crumble the feta cheese over the vegetables and chicken, then sprinkle with chopped fresh parsley.
14
Serve immediately while hot.