Feta Chicken With Zucchini

Feta Chicken With Zucchini
John Kernick
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preparation
20
minutes
cooking
35
minutes
Serves 4

Ingredients

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

Directions

  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.
Tara Bench
May 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 27 %
  • Fat 8 g
  • Sat Fat 3 g
  • Cholesterol 110 mg
  • Sodium 378 mg
  • Carbohydrate 5 g
  • Fiber 2 g
  • Sugar 3 g
  • Protein 42 g
What does this mean? See Nutrition 101.

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