Ranch Chicken Tzatziki with Parmesan Zucchini

Oh my goodness, you’re in for a treat with this Ranch Chicken Tzatziki with Parmesan Zucchini! This dish is one of those glorious meals that seems to be a crowd-pleaser, no matter who I’m serving. I remember the very first time I made it—my husband came home from work, took one bite, and I swear he fell in love all over again! It’s earthy, creamy, and bursting with flavors that just dance in your mouth. Perfect for a weeknight dinner or impressing friends on the weekend!

Why you’ll love this recipe

Picture it: tender, juicy chicken marinated in a zesty ranch blend, resting beside perfectly roasted zucchini sprinkled with nutty Parmesan. Sounds like a match made in heaven, right? This dish is loaded with flavor but easy on the cook—great for busy evenings when you don’t want to sacrifice taste for time. The creamy tzatziki pulls everything together, adding a refreshing zing that complements the rich ranch chicken. Plus, the best part? It’s not just delicious; it’s swimming in goodness too! Packed with lean protein and veggies, this meal lets you feel good about what you’re feeding yourself and your loved ones.

Gather these ingredients

Here’s what you’ll need to whip up this delightful dish:

• Boneless, skinless chicken breasts: The star of the show! These are a lean protein option that’s easy to cook and absorbs marinades beautifully. If you’re looking for a variation, you can swap them for thighs for extra juiciness—but let’s keep it simple for now.

• Ranch seasoning mix: This little packet is a flavor powerhouse! It’s not just for salad dressing; it lends a wonderful herby depth to the chicken. Should you find yourself without it, a mix of dried herbs like dill, parsley, and garlic powder can step in as a substitute.

• Buttermilk: The key to tender, juicy chicken! Buttermilk adds a lovely tang and helps break down the protein. You can use regular milk with a splash of vinegar if you’re in a pinch.

• Salsa verde: Adding a unique twist here, this green sauce brings zing and a hint of spice. If you haven’t got any, a mild tomatillo salsa would work, too.

• Medium zucchini: A fantastic veggie that soaks up flavors and roasts like a dream. If you want to bulk it up, throw in a yellow squash or some bell peppers!

• Grated Parmesan cheese: The crown jewel for our zucchini! It adds a savory kick when melted. Feel free to try other cheeses—feta works wonderfully for a different vibe!

• Salt and pepper: Essential seasoning! Use good-quality sea salt for the best flavor.

• Olive oil: A drizzle of this liquid gold elevates the zucchini and gives it a luscious finish.

• Greek yogurt: The base for our tzatziki—rich and creamy, it contrasts beautifully with the savory chicken.

• Garlic: One clove adds an aromatic punch to our sauce! You can adjust based on preference, but trust me, garlic is a must here.

• Lemon juice: A squeeze adds brightness to the tzatziki. Fresh is best, but bottled will do in a pinch!

• Fresh dill: This is a flavor dynamo! If fresh isn’t available, dried dill can be used, but go lighter on it.

How this recipe comes together

1. Marinate the chicken: In a bowl, whisk together the ranch seasoning, buttermilk, and salsa verde. Add the chicken breasts and ensure they are fully coated. Cover and let it marinate in the fridge for at least 30 minutes. (The longer, the better!)

2. Cook the chicken: Preheat your grill or skillet to medium heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and nice grill marks appear. Pro tip: Let it rest after cooking to keep it juicy!

3. Bake the zucchini: As the chicken cooks, preheat your oven to 400°F (200°C). Arrange the zucchini slices on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and the grated Parmesan. Bake for 15 minutes or until they’re tender and the cheese is golden and bubbly.

4. Prepare the tzatziki: In a bowl, combine the Greek yogurt, minced garlic, lemon juice, and chopped dill—mix it up and don’t forget to season with salt to taste. This sauce is where the magic really happens!

5. Plate it up: Serve the beautifully grilled chicken alongside those cheesy Parmesan zucchini spears. Don’t forget that dollop of tzatziki—trust me, it’s the crown on this royal dish!

Best way to enjoy it

This meal shines on its own, but if you want to take it to the next level, pair it with a light, refreshing salad. Think a simple arugula salad with a lemon vinaigrette or roasted cherry tomatoes. For a heartier option, you could even toss in some quinoa or couscous for added texture and nutrition!

Keeping leftovers fresh

Storing this dish is a breeze! If you find yourself with leftovers, place them in airtight containers. Both the chicken and zucchini can last up to 3 days in the fridge. Reheating them gently in the microwave or briefly in the oven will keep things cozy without drying them out. And while the tzatziki can last a bit longer, it’s typically good for about 5 days.

Pro chef tips

• Make it a day ahead: Marinating overnight takes the flavor to a whole new level. Just pop everything in a resealable bag!
• Sizzle your spices: If you really want to jazz up the flavor, toast some spices before adding them to the mix.
• Don’t skip the tzatziki: Seriously, it’s magic! It’s not just a condiment—it elevates the entire dish.

Different ways to try

• Swap proteins: Try it with shrimp or even grilled tofu for a vegetarian option!
• Add heat: A dash of cayenne or some sliced jalapeños mixed into the marinating sauce can give it a delightful kick.
• Herb up your tzatziki: Fresh mint or parsley blended into the tzatziki brings a delightful twist!

Ingredients

• 4 boneless, skinless chicken breasts
• 1 packet ranch seasoning mix
• 1/2 cup buttermilk
• 1/4 cup salsa verde
• 1 medium zucchini, sliced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Olive oil
• 1 cup Greek yogurt
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon fresh dill

Directions to follow

1. Mix ranch seasoning, buttermilk, and salsa verde in a bowl.
2. Add chicken and coat well. Marinate for at least 30 minutes.
3. Preheat grill or skillet to medium heat. Cook chicken for 6-7 minutes on each side.
4. Preheat oven to 400°F (200°C). Place zucchini on a baking sheet, drizzle with olive oil, season, and sprinkle with Parmesan. Bake for 15 minutes.
5. Combine Greek yogurt, garlic, lemon juice, and dill in a bowl. Season with salt.
6. Serve chicken with baked zucchini and tzatziki.

Your questions answered

• What’s the prep time? About 10-15 minutes, plus the marinating time.
• Can I use chicken thighs? Absolutely, they’re juicier and work just as well.
• Any dietary adjustments? This recipe is naturally gluten-free—just ensure your ranch mix is too!
• Can I freeze leftovers? Yes, but the zucchini doesn’t freeze well. Store chicken and tzatziki separately.
• What beer or wine pairs well? A crisp white wine like Sauvignon Blanc brings out the flavors beautifully!

You know, eating healthy doesn’t have to be boring or bland! There’s something special about making a dish that not only looks beautiful but is nutritious and oh-so-satisfying. I truly hope you give this Ranch Chicken Tzatziki with Parmesan Zucchini a try. Mix it up, experiment, and don’t forget to come back and let me know how it went! Happy cooking!

Use Your Leftovers

Reduce food waste by making these recipes with your leftover ingredients:

One Pot Creamy Garlic Pasta

♻️ Uses leftover parmesan cheese40%

Garlic Parmesan Chicken and Potatoes

♻️ Uses leftover parmesan cheese40%

Print Recipe

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Ranch Chicken Tzatziki with Parmesan Zucchini

Cooking Method: Baking Cuisine: Greek

Difficulty: Beginner Prep Time 15 mins Cook Time 30 mins Rest Time 5 mins Total Time 50 mins

Cooking Temp: 400  F Servings: 4 Estimated Cost: $ 15 Calories: 450

Best Season: Any

Description

Enjoy tender ranch-marinated chicken served with cheesy roasted zucchini and a refreshing tzatziki sauce.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 4 pieces boneless, skinless chicken breasts (Can substitute with thighs for juiciness)
• 1 packet ranch seasoning mix (Alternatively, use a mix of dried herbs)
• ¹⁄₂ cup buttermilk (Regular milk with vinegar can be used as a substitute)
• ¹⁄₄ cup salsa verde (Mild tomatillo salsa can be swapped)
• 1 medium zucchini, sliced (Feel free to add yellow squash or bell peppers)
• ¹⁄₂ cup grated Parmesan cheese (Feta cheese works well as an alternative)
• to taste salt and pepper (Use good-quality sea salt for best flavor)
• to drizzle olive oil (Enhances the flavor of zucchini)
• 1 cup Greek yogurt (Base for the tzatziki)
• 1 clove garlic, minced (Adjust quantity as per preference)
• 1 tablespoon lemon juice (Fresh is preferred but bottled works too)
• 1 tablespoon fresh dill (Dried dill can be used in lesser quantity)

Instructions

Preparation

1. Marinate the Chicken

   In a bowl, whisk together the ranch seasoning, buttermilk, and salsa verde. Add the chicken breasts and ensure they are fully coated. Cover and let it marinate in the fridge for at least 30 minutes.
   Marinating overnight enhances the flavor.
   Mark as complete

2. Cook the Chicken

   Preheat your grill or skillet to medium heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and grill marks appear.
   Let the chicken rest after cooking for juiciness.
   Mark as complete

3. Bake the Zucchini

   Preheat your oven to 400°F (200°C). Arrange the zucchini slices on a baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and the grated Parmesan. Bake for 15 minutes or until tender and cheese is golden.
   Alternative veggies like yellow squash work well.
   Mark as complete

4. Prepare the Tzatziki

   In a bowl, combine Greek yogurt, minced garlic, lemon juice, and chopped dill—mix well and season with salt to taste.
   Consider adding fresh mint for variation.
   Mark as complete

5. Serve

   Serve the grilled chicken alongside the baked zucchini and a dollop of tzatziki.
   Pair with a light salad or grain for a fuller meal.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 100mg34%

Sodium 800mg34%

Potassium 800mg23%

Total Carbohydrate 20g7%

Dietary Fiber 2g8%

Sugars 6g

Protein 40g80%

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Vitamin A 15 IU

Vitamin C 20 mg

Calcium 200 mg

Iron 2 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 2 mcg

Thiamin 0.1 mg

Riboflavin 0.2 mg

Niacin 10 mg

Vitamin B6 0.5 mg

Folate 20 mcg

Vitamin B12 1 mcg

Biotin 0 mcg

Pantothenic Acid 1 mg

Phosphorus 300 mg

Iodine 0 mcg

Magnesium 20 mg

Zinc 2 mg

Selenium 25 mcg

Copper 0.2 mg

Manganese 0.5 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Leftovers can be stored in airtight containers for up to 3 days in the fridge.

Keywords: ranch chicken, tzatziki, zucchini, easy dinner, family meal