Feta Chicken and Zucchini Ingredients 2 tablespoons oil 1 lemon 4 boneless, skinless chicken breasts (about 1 1/2 pounds) 1/4 teaspoon sea 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 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. Place the chicken 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 ¼-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 it to a cutting board and cut each piece into thirds. Divide the chicken, zucchini mixture,...
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