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Chicken with Zucchini and Feta


191 calories;
5g fat;
5g carbohydrates;
32g protein;
1.5g fiber

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Rate this recipe 4.6/5 (10 Votes)


  • 1 lb skinless boneless chicken breasts (I used two 8oz breasts, and filleted them)
  • 3 medium zucchini, sliced into half moons
  • 1 lemon, sliced
  • 1/4 cup parsley, chopped
  • 4 garlic cloves, minced
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1/2 cup fat free feta cheese
  • Salt and pepper to taste



Step 1

Preheat oven to 400.
Spray a medium sized roasting pan or baking dish with non-fat cooking spray. Slice one lemon into thin slices and cover bottom of roasting pan with them.
Sprinkle chicken breasts with salt and pepper and place them on top of lemon slices.
In a medium sized bowl, toss together the zucchini, parsley, oregano, oil, garlic, and salt & pepper.
Spread the zucchini mixture evenly over then chicken, then sprinkle with the feta cheese.
Cover pan with foil, and make a few holes to allow for steam escape. Place in oven and cook for about 20 minutes, or until the chicken breasts are cooked through.


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