Feta Chicken with Zucchini

I was doing my shopping Fresh Direct when I discovered they office recipes and will pick pack and deliver the ingredients to door.

The recipe is from Real Simple Magazine. It really is an effortles dinner that is delicious.

Makes 4 servings
total time: 45 minutes to prepare and cook

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

Heat oven to 400 degrees F. Drizzle 1/2 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. Rinse the chicken and pat it dry with paper towels. Place it on top of the lemon slices and season with 1/8 teaspoon of the salt. Slice each zucchini in half lengthwise, then slice each half into 1/4 inch thick half moons. In a bowl, combine the zucchine, parsley, pepper, and the remaining oil, lemon slices, and salt; toss. Spread zucchini mixture around chicken and sprinkle the Feta over the top. Roast until the chicken is cooked through, 20-25 minutes. Transfer it to a cutting board and cut each piece into third. Divide the chicken, zucchini mixture and lemons among individual plates and sprinkle with the zest.

Nutrition per serving:
Calories 270 (27% from fat)
Fat 8g (sat 3g)
Sugar 3g
Protein 42g
Cholesterol 110 mg
Sodium 378mg
Fiber 2g
Carbohydrate 5g

from Real Simple magazine (2006) Time Inc.

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