Feta Chicken With Zucchini

Feta Chicken With ZucchiniJohn Kernick
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Serves 4| Hands-On Time: 20m | Total Time: 35m

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 Tara Bench,  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.

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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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