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Creamy Grilled Chicken Zucchini Bowls

Tender grilled chicken served over sautéed zucchini and finished with a light, garlicky cream sauce for a healthy, satisfying bowl meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: American, Summer
Calories: 420

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp dried oregano
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
Zucchini
  • 3 zucchini sliced
  • 1 tbsp olive oil
Creamy Sauce
  • 2 cloves garlic minced
  • 0.75 cup heavy cream or half-and-half
  • 0.25 cup Parmesan cheese grated
  • 1 tbsp lemon juice
  • fresh parsley or basil for garnish

Equipment

  • Grill or grill pan
  • Large skillet
  • Mixing bowls
  • Chef’s knife

Method
 

  1. Season chicken with olive oil, paprika, garlic powder, onion powder, oregano, salt, and pepper.
  2. Grill chicken over medium-high heat for 5–7 minutes per side until fully cooked. Let rest, then slice.
  3. In a skillet, heat olive oil and sauté zucchini for 4–6 minutes until tender. Remove and set aside.
  4. In the same skillet, sauté garlic for 30 seconds. Add cream, simmer gently, then stir in Parmesan and lemon juice.
  5. Divide zucchini into bowls, top with sliced chicken, and drizzle with creamy sauce.
  6. Garnish with fresh herbs and serve immediately.

Notes

For a lighter version, substitute half-and-half for heavy cream. Add red pepper flakes for a spicy kick.