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Lemon Herb Zucchini Ribbon Stir-Fry

This Lemon Herb Zucchini Ribbon Stir-Fry is fresh, vibrant, and quick to make with tender zucchini ribbons, colorful peppers, juicy tomatoes, and lean chicken.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Easy, Gluten-Free, Healthy, Quick, Vegetarian Option
Servings: 4 servings

Ingredients

  • 2 medium zucchinis sliced into ribbons
  • 1 medium red bell pepper sliced
  • 1 medium yellow bell pepper sliced
  • 1 cup cherry tomatoes halved
  • 1 cup cooked chicken breast sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 lemon juice of 1
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste salt and pepper
  • fresh parsley for garnish

Instructions

Prepare the Vegetables and Chicken

  • Wash your zucchinis thoroughly, then use a vegetable peeler or mandoline to slice them into thin ribbons. Slice the red and yellow bell peppers into thin strips, and halve the cherry tomatoes. If your chicken breast isn’t cooked yet, season it lightly with salt and pepper, then cook it over medium heat until no longer pink inside. Slice the cooked chicken into bite-sized pieces and set aside.

Sauté the Garlic and Bell Peppers

  • Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Add the sliced red and yellow bell peppers to the skillet and cook for 3-4 minutes until they start to soften but still retain their crunch.

Add Zucchini Ribbons and Cherry Tomatoes

  • Toss in the zucchini ribbons and cherry tomatoes. Stir gently to combine all the vegetables, cooking for another 2-3 minutes. Zucchini ribbons cook quickly, so you want to keep them tender but not mushy.

Season and Add Chicken

  • Sprinkle the dried oregano, dried basil, salt, and pepper over the vegetables. Pour in the fresh lemon juice and stir to coat everything evenly. Finally, add the sliced cooked chicken breast to the skillet, folding it gently into the mix just to warm it through, about 1-2 minutes.

Garnish and Serve

  • Remove from heat and garnish with freshly chopped parsley. Serve immediately while warm for the best flavor and texture.

Equipment

  • Vegetable peeler or mandoline
  • Large Skillet

Notes

  • Use a sharp vegetable peeler or mandoline to get even zucchini ribbons that cook uniformly.
  • Don’t overcook the zucchini ribbons; they should remain tender yet slightly crisp for the best texture.
  • Leftover chicken can be swapped for cooked shrimp or tofu for a different protein option.