Feta Chicken With Zucchini

Feta Chicken With Zucchini
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By June, 2006

Nutritional Information

  • Per Serving
  • Calories 270Calories From Fat 27%
  • Fat 8g
  • Sat Fat 3g
  • Cholesterol 110mg
  • Sodium 378mg
  • Carbohydrate 5g
  • Fiber 2g
  • Sugar 3g
  • Protein 42g
What does this mean? See Nutrition 101 .

Quick Tip

Couscous
Make it a meal: Serve the chicken with kalamata olive couscous. Cook the couscous according to package directions; fluff with a fork and stir in olives and olive oil.

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