Lemon-Herb Ground Chicken with Charred Zucchini
Ingredients
- 1 poundground chicken
- 1 poundzucchini
- 1lemon
- 3 clovesgarlic
- ¼ cupfresh dill
- ¼ cupfresh mint
- 3 tablespoonolive oil
- ·kosher salt
- ·black pepper
Prep
- 01
Dice zucchini into 1/2-inch half-moons.
- 02
Mince 3 garlic cloves.
- 03
Chop dill and mint.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once shimmering, add the ground chicken and cook, breaking it into small pieces with a wooden spoon, until no pink remains (about 6–8 minutes). Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to a plate.
- 02
Add the remaining 2 tablespoons oil to the same skillet. Add zucchini and a pinch of salt; cook undisturbed for 3 minutes until the bottoms char lightly, then stir and cook another 2–3 minutes until tender-crisp.
- 03
Return the chicken to the skillet. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat.
- 04
Squeeze lemon juice over the dish (about 2 tablespoons), then fold in dill and mint. Taste and adjust salt and pepper. Serve warm over rice, with crusty bread, or on its own.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes with the garlic. A pinch of smoked paprika adds depth without heat. Fresh basil can stand in for mint if you prefer.
This works beautifully over rice or served with a simple green salad. Leftovers reheat gently in a low oven for lunch the next day.