Feta Chicken w/ Zucchini

By Lorena_321

Ingredients

• 2 T. olive oil
• 1 lemon
• 4 boneless, skinless chicken breasts
• ¼ t. kosher salt
• 2 medium zucchini
• ¼ cup fresh flat-leaf parsley leaves, chopped
• 1/8 t. black pepper
• 1/3 cup crumbled Feta cheese

Preparation

Step 1

Heat oven to 400 degrees. Drizzle ½ T. 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 dry with paper towels. Place it on top of the lemon slices and season with 1/8 t. 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, pepper, and the remaining oil, lemon slices, and salt; toss. Spread the zucchini mixture around the chicken and sprinkle the Feta over the top. Roast until the chicken is cooked thoroughly, 20 to 25 minutes. Transfer it to a cutting board and cut each piece into thirds. Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.