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lemon garlic chicken thighs tomato salsa paleo keto
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5 from 1 vote

Lemon Garlic Chicken with Fresh Tomato Salsa

A refreshing summer dish guaranteed to fill you up!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings 2 servings
Calories 673kcal
Author Mira


Lemon Garlic Chicken

  • 2 boneless chicken thighs with skin about 400g
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 1/2 lemon
  • 1/2 tsp garlic powder
  • 1/2 tsp himalayan salt
  • 1/2 tsp black pepper

Tomato Salsa

  • 2 tomatoes about 180g
  • 1 cloves garlic
  • 1 small red onion about 30g
  • 10 leaves basil
  • 1/4 tsp himalayan salt
  • 1/4 tsp black pepper
  • 1 tbsp extra virgin olive oil

Grilled Zucchini

  • 1/2 zucchini or summer squash
  • 1/2 tsp rosemary
  • 1/4 tsp himalayan salt
  • 1/4 tsp black pepper
  • 1 tsp extra virgin olive oil


Lemon Garlic Chicken

  • Mince the garlic and slice the lemon into 4-6 slices. Sprinkle the salt, pepper and garlic powder on both sides of the chicken thighs. Place the chicken, along with the lemon and garlic in a ziploc bag or Tupperware. Pour 1 tbsp of the olive oil and close the bag. Massage the ingredients together and let marinate for 15 minutes.
  • Heat the extra 1 tbsp of olive oil in a cast iron skillet on medium heat. Add the chicken thighs skin side down with the minced garlic and lemon slices and grill for 5-7 minutes. Turn the thighs around and grill another 5-7 minutes until cooked through. A thermometer inserted in the thickest part of the chicken should register at 65C/150F or over.
  • Transfer the thighs to a cutting board and cut into thick slices.

Grilled Zucchini

  • While the chicken is marinating/cooking, make the grilled zucchini. Slice the zucchini into 6-8 thick slices. Brush the slices with the olive oil, and sprinkle the salt, pepper and rosemary. Place the zucchini slices either on a grill, grill pan or over a roasting rack for the oven/toaster oven. If using a grill or grill pan, place over the grill and cook until tender, about 5 minutes, and flip halfway through. If using an oven, place the zucchinis on a roasting rack and cook about 20-30 minutes at 200C/400F or until tender, flipping them halfway through.

Tomato Salsa

  • Dice the tomatoes and red onion, and mince the garlic. Thinly slice the basil leaves.
  • In a small bowl, combine the tomatoes, red onion, garlic, basil, salt, black pepper and olive oil. Toss to combine.


  • Place the chicken on a plate and cover with the tomato salsa. Add the grilled zucchinis on the side.


Serving: 1serving | Calories: 673kcal | Carbohydrates: 10.18g | Protein: 51.86g | Fat: 46.82g | Saturated Fat: 10.84g | Cholesterol: 184mg | Sodium: 824mg | Fiber: 2.5g | Sugar: 4.4g | NET CARBS: 7.68g