These chicken bites with zucchini are loaded with flavors like a pop of lemon, garlic, and fresh dill. It's the perfect chicken dinner you'll want to gobble any night of the week.
Try this honey mustard chicken tenders or my za'atar chicken thighs with tahini and garlic recipe for another flavorful weeknight chicken dinner.
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The Recipe Run-Down
- This recipe is for 2 large chicken breasts and 4 small (2 medium) zucchinis.
- The marinade is dairy-free and gluten-free.
- All you need is one skillet.
- Any leftovers make amazing lunches for school or work.
Furthermore, there's nothing better than a one-pan wonder. Am I right?
These chicken bites with zucchini are dressed in the simplest (most flavorful) marinade. It's so delicious—you don't even need to marinate it for hours!
Ingredients You'll Need
- Chicken: Chicken breast cut into cubes, makes cooking time quick and the perfect bite-size.
- Lemon: The zest will add a nice lemony hue and the juice will give the marinade a nice bright sour tang.
- Herbs & Spices: Garlic for deep flavor, dill for freshness, and red pepper flakes for a hint of heat.
- Olive oil: Use extra virgin olive oil. The oil will add flavor to the marinade.
- Zucchini: There are a couple of different zucchini varieties. Some common types include green zucchini and Lebanese zucchini—use 4 small or 2 large zucchini.
The secret to this recipe is rice wine vinegar. Surprising, right? It adds an incredible amount of flavor to the marinade. We'll use pure maple syrup, which gives the marinade a perfect, well-rounded flavor. Don't worry, it won't taste overly sweet. Trust the process.
How to Make the Marinade
Add all of the ingredients to a large bowl and use a whisk to mix until well combined.
Tip: Use the whisk to crush the garlic as you mix to get maximum garlic flavor.
Reserve Some of the Marinade
Once the marinade comes together, remove ¼ cup.
Add the Marinade to the Zucchini and Chicken Separately
Add the reserved ¼ cup of the marinade to the zucchini. Toss to ensure the zucchini is evenly coated.
Add the cubed chicken to the bowl with the marinade. Marinate the zucchini and chicken in separate bowls for 10 minutes or up to 24 hours.
Stir-Fry the Marinated Zucchini
- Heat a skillet over medium-high heat. Once heated, add a thin layer of olive oil, swirl to coat the bottom of the pan, and place the zucchini in the pan. Discard any remaining marinade.
- Stir-fry the zucchini until lightly golden and tender.
- Once tender, remove the zucchini from the pan and place aside.
Cook the Marinated Chicken
- In the same skillet, add a thin layer of olive oil, if needed.
- Place the chicken bites into the skillet. Discard the remaining marinade.
- Cook it in batches to prevent steaming and help the chicken get nicely golden.
- Cook until golden brown or until an internal temperature reaches 165°F (73°C).
How Do You Know Chicken Is Cooked?
The internal temperature of the chicken should reach 165°F when measured with a meat thermometer. Additionally, the juices should run clear when pierced with a fork.
Is It Safe to Marinate Chicken Overnight?
Yes! Marinating chicken overnight in the refrigerator is safe and enhances flavor by allowing the marinade to penetrate the meat more deeply.
Serving Suggestions
- Serve these chicken bites with a flavorful salad like my Shirazi salad, or fattoush salad, or try my roasted beet salad.
- Make my lemon dill salmon soup or Aleppo pepper lamb stew for a complete meal.
Did you try this Chicken Bites with Zucchini recipe? Let us know in the comments along with a review! ⭐️⭐️⭐️⭐️⭐️
PrintLemon Garlic Chicken Bites with Zucchini and Dill Recipe
Try these flavorful chicken bites with zucchini for a delicious one-pan dinner. It's packed with lemon, garlic, and dill—the perfect weeknight meal.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 people 1x
- Category: Chicken, Main Course
- Cuisine: American
Ingredients
Chicken and Poultry
- 2 chicken breasts, cut into cubes
The Marinade
- 4 cloves garlic, chopped
- ¼ cup chopped dill, lightly packed
- 1 teaspoon lemon zest
- ¼ cup lemon juice
- ⅓ cup extra virgin olive oil + more as needed for frying
- ¼ cup rice wine vinegar (or red wine vinegar)
- 1 tablespoon pure maple syrup
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
Fresh Vegetables
- 4 small zucchini, tops and ends removed, quartered, and thinly sliced (or 2 medium zucchini any variety)
Instructions
Make the Marinade
- Add all of the ingredients to a large bowl and use a whisk to mix until well combined.
- Once the marinade comes together, remove ¼ cup.
Marinate the Chicken and Zucchini Separately
- Add the zucchini to a large mixing bowl. Season the zucchini with a pinch of salt and pepper. Toss to combine.
- Add the reserved ¼ cup of the marinade to the zucchini. Toss to combine. Place aside for 10 minutes.
- Add the chicken to the bowl with the remaining marinade. Place aside for 10 minutes.
Cook the Zucchini
- Place a skillet over medium-high heat. Once heated, add a thin layer of olive oil, swirl to coat the bottom of the pan, place in the zucchini. Discard any remaining marinade.
- Stir-fry the zucchini until lightly golden and tender, about 5-7 minutes.
- Once tender, remove the zucchini from the pan and place aside in a container to keep warm.
Cook the Chicken
- In the same skillet, add another thin layer of olive oil, if needed.
- Place the chicken bites into the skillet. Discard the remaining marinade. Cook it in batches to prevent steaming and help the chicken get nicely golden.
- Cook until golden brown or until an internal temperature reaches 165°F (73°C).
Serve
- Introduce the zucchini to the skillet with the chicken. Cook until warmed through. Or serve the chicken bites alongside the warmed zucchini on the side with a fresh salad or buttery rice. Enjoy!
Notes
Recipe inspired by my Honey Mustard Chicken Tenders Recipe and Christina Cherrier's Garlic Butter Chicken Bites.
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