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Feta Chicken with Zucchini

Source of Recipe

Real Simple


List of Ingredients

2 tbsp. olive oil
1 lemon
4 boneless chicken breasts (about 1 1/2 pounds)
1/4 tsp kosher salt
2 medium zucchini
1/4 cup fresh parsley leaves, chopped
1/8 tsp black pepper
1/3 cup (about 2 ounces) crumbled feta


Recipe

Heat oven to 400 degrees. 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.

Place the chicken on top of the lemon slices and season with 1/8 tsp 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 zucchini, parsley and pepper and the remaining oil, lemon slices, and salt, toss.

Spread the mixture around the chicken and sprinkle the feta over the top.

Roast until the chicken is cooked through, 15 to 20 minutes. Transfer to a cutting board and cut each piece into thirds.

Divide the chicken, zucchini and lemons among individual plates and sprinkle with the zest.