Mediterranean Grilled Chicken with Herbed Yoghurt and Zucchini

by Merete Hogh-3 September 2026Easy

Servings2

A light, high-protein Mediterranean dinner of grilled chicken served over sautéed zucchini, finished with a refreshing garlic-herb yoghurt sauce.

Method

0
Slice the chicken breast into 2 even cutlets for quicker cooking.
1
In a bowl, combine 5 ml olive oil, lemon juice, dried oregano, half the minced garlic, salt, and black pepper. Add the chicken and coat well. Marinate for at least 10 minutes while you prepare the rest.
2
Slice the zucchini into thin rounds. Halve the cherry tomatoes.
3
Heat a non-stick pan over medium heat and add 5 ml olive oil. Add zucchini slices with a pinch of salt and black pepper. Cook for 5 to 7 minutes, stirring occasionally, until tender and lightly browned.
4
Add cherry tomatoes to the pan and cook for 2 minutes more until just softened. Transfer the vegetables to serving plates.
5
In a small bowl, mix Greek yoghurt with lemon zest, remaining minced garlic, finely chopped parsley, mint, and basil. Season with a pinch of salt and black pepper. Stir until smooth and set aside.
6
Wipe the pan if needed and return to medium-high heat. Add the marinated chicken cutlets and cook for 4 to 5 minutes per side, until golden brown and cooked through.
7
Slice the cooked chicken and place over the zucchini and tomatoes.
8
Spoon the herbed yoghurt over the chicken or serve on the side. Serve immediately.