Feta Chicken With Zucchini

Photo by John Kernick
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 270 calories
    • Calories 27 calories from fat
    • Fat 8 g
    • Sat Fat 3 g
    • Cholesterol 110 mg
    • Sodium 378 mg
    • Protein 42 g
    • Carbohydrate 5 g
    • Sugar 3 g
    • Fiber 2 g


  1. Check 2tablespoons olive oil
  2. Check 1 lemon
  3. Check 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  4. Check 1/4teaspoon kosher salt
  5. Check 2 medium zucchini
  6. Check 1/4cup fresh flat-leaf parsley leaves, chopped
  7. Check 1/8teaspoon black pepper
  8. Check 1/3cup (about 2 ounces) crumbled Feta


  1. Heat oven to 400° F. Drizzle ½ tablespoon of the oil in a roasting pan. Remove the zest from the lemon in thin strips; set aside. Thinly slice the lemon. Place half the slices in the pan.
  2. Place the chicken on top of the lemon slices and season with 1/8 teaspoon of the salt.
  3. Slice each zucchini in half lengthwise, then slice each half into ¼-inch-thick half-moons. In a bowl, combine the zucchini, parsley, and pepper and the remaining oil, lemon slices, and salt; toss.
  4. Spread the mixture around the chicken and sprinkle the Feta over the top.
  5. Roast until the chicken is cooked through, 15 to 20 minutes. Transfer it to a cutting board and cut each piece into thirds.
  6. Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.