Lemon-herb chicken with courgetti

    3 hours 45 min

    This dish of pan-fried lemon chicken with spiral-sliced courgettes, ricotta cheese and fresh tomatoes makes a lovely, colourful summer meal.

    2 people made this

    Serves: 4 

    • 4 skinless, boneless chicken breasts, sliced into strips
    • 4 cloves garlic, minced
    • lemon, zested
    • 1 tablespoon chopped fresh chives
    • 1 teaspoon fresh thyme
    • 1 teaspoon fresh oregano
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 4 tablespoons olive oil, plus more for pan
    • 4 courgettes, spiral sliced using a spiraliser or vegetable peeler
    • 1 pinch dried chilli flakes
    • salt and ground black pepper to taste
    • 1 1/2 cups (370 g) ricotta cheese
    • 4 fresh basil leaves, chopped
    • lemon, juiced
    • 2 fresh tomatoes, diced

    Prep:30min  ›  Cook:15min  ›  Extra time:3hr marinating  ›  Ready in:3hr45min 

    1. Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and olive oil in a resealable food bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
    2. Heat a large pan over medium heat; cook and stir chicken with marinade until chicken is cooked through, about 8 minutes.
    3. Drizzle about 1 teaspoon oil into the same pan over medium-high heat; stir in courgetti and dried chilli flakes and cook until courgette is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into courgette mixture; cook until heated through, about 2 minutes.
    4. Return chicken to pan with courgette mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish and garnish with diced tomatoes.

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    Reviews in English (21)


    I made this per the recipe. I think it turned out perfect for this rookie Chef, the wife liked it so I guess I'll make it again.  -  20 Aug 2017  (Review from Allrecipes US | Canada)


    What a wonderful summertime dinner! The recipe was fresh-tasting and simple to make. I agree that more basil would be good. I had to use feta instead of ricotta, because that's what I had, but it worked out fine. Next time, I think I'll toast 1/4 cup of pine nuts or walnuts for garnish.  -  10 Aug 2016  (Review from Allrecipes US | Canada)


    We loved this recipe. It was so simple to make. I would suggest marinating chicken for at least 4 hours. I used 3 zucchini and 1 yellow squash but definitely needed more zoodles- It must depend on the size of the squash. Next time I will use more fresh basil. There was plenty of lemon flavor without the added squirt of lemon. LastlyI, made sure my tomatoes were room temperature(I never refrigerate them) and sprinkled some fresh parmesan over each plate.  -  16 May 2016  (Review from Allrecipes US | Canada)