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Grilled Chicken, Zucchini with Lemon and Feta

Updated: Jan 16

Grilled Chicken and Zucchini with Lemon and Feta
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Get ready for a mouthwatering recipe that'll knock your socks off! The Klar Brothers' Bistro are here in the kitchen again to show you how to whip up a grilled chicken and zucchini dish that'll have your taste buds doing a happy dance. And let us tell you, this ain't your grandma's boring old recipe!

To get started, grab yourself some boneless, skinless chicken breasts. We're talkin' three juicy 7-ounce beauties. Sprinkle 'em generously with our secret weapon, Montreal seasoning, and toss 'em onto a preheated grill or grill pan. Keep an eye on the temperature, folks—once that chicken hits around 145 or 150 degrees, it's time to pull 'em off the heat.

While that chicken's grilling up a storm, it's zucchini time, baby! Grab about 3 cups of medium zucchini and cut 'em on the bias into 1/2 inch thick slices. Now, here's where the magic happens. Drizzle those zucchini slices with some olive oil, then go to town with a sprinkle of kosher salt and ground black pepper. Get your hands in there and give 'em a good toss until every single zucchini slice is coated in that flavorful goodness.

Now it's time to join the zucchini party on the grill. Pop half of those seasoned slices onto the hot grates and let 'em sizzle away for a few minutes on each side. We want 'em to be nicely charred but still retain that tender bite. Once they're looking mighty fine, transfer 'em to a large bowl and repeat the process with the second half of the zucchini.

As those grilled zucchini slices cool down, grab a whisk and mix together some zesty ingredients. Get that lemon zest, lemon juice, and fresh mint all mingling together. It's a flavor explosion, trust us. Pour that tangy goodness all over the warm zucchini and give it a good mix. But wait, there's more! Sprinkle on some crumbled feta cheese—because life is too short for boring cheese—and give it another toss to bring all the flavors together.

Voila! Your mouthwatering grilled chicken and zucchini masterpiece is ready to be devoured. Serve it up warm or at room temperature and bask in the glory of your culinary prowess. Don't forget to subscribe to our channel for more sass, flavor, and downright deliciousness. Enjoy, my food-loving friends!


  1. 3, 7 Ounce Boneless Skinless Chicken Breasts

  2. 3 Cups Medium Zucchini, Cut on the bias into 1/2 inch thick slices

  3. 1 Tablespoon Olive Oil, for Grilling

  4. 1/4 Teaspoon Kosher Salt

  5. 1/2 Teaspoon Ground Black Pepper

  6. 4 Ounces Non-Fat Feta Cheese, Crumbled

  7. 1/2 Tablespoon Lemon Zest

  8. 4 Teaspoon Lemon Juice

  9. 2 Tablespoon Fresh Mint, Minced

  10. Montreal Chicken seasoning


Preheat a grill or grill pan over high heat. Put the chicken on a plate and season one side with the Montreal Chicken seasoning. Put the chicken on the grill and check the temperature. The temperature for the chicken should be 145 or 150 degrees once you pull it off the grill. Slice Zucchini. Place the sliced zucchini in a medium bowl. Drizzle with olive oil and sprinkle generously with kosher salt and ground black pepper. Toss with your hands until all the zucchini are evenly coated with oil, salt, and pepper. Add half of the zucchini to the grill or grill pan. Grill for a few minutes on each side, until zucchini is nicely charred but just tender. Remove to a large bowl and repeat with the second half of the zucchini. As the zucchini cools, whisk together the lemon zest, lemon juice, and fresh mint. Pour over the warm zucchini. Sprinkle the crumbled feta cheese over the zucchini and toss to combine. Serve warm or at room temperature.


Lemon zest adds extra flavor to your dishes. Lemons have a variety of health benefits including but not limited to supporting heart health, and improving digestive health.

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