Chicken Zucchini Mediterranean (Print Version)
Juicy chicken gets baked with fresh zucchini and tomatoes, tossed in a bright lemon-garlic olive oil, and topped with rich feta cheese.
# Ingredients:
→ Main Components
01 -
1 cup cherry tomatoes, sliced in half
02 -
2 medium zucchini, cut into thin rounds
03 -
4 boneless skinless chicken breasts
→ Marinade and Topping
04 -
Salt to your liking
05 -
A cup of crumbled feta cheese
06 -
Black pepper to taste
07 -
Juice from a lemon, about 2 tablespoons
08 -
4 garlic cloves, chopped up
09 -
3 tablespoons good olive oil
10 -
2 teaspoons dried oregano
# Steps:
01 -
Pop everything in the middle of your oven and let it cook for 25 to 30 minutes. You want the chicken cooked through at 75°C and all the veggies nice and soft.
02 -
Pour the marinade all over the dish, making sure it's coated. Then cover everything with the crumbled feta.
03 -
Grab a small bowl and blend lemon juice, the rest of the oregano, chopped garlic, and olive oil together.
04 -
Lay out the chicken breasts in your dish first. Scatter the zucchini slices and tomatoes all around them.
05 -
Dry off the chicken and shake on salt, pepper, and half your oregano on each side.
06 -
Crank your oven to 200°C and give your big baking dish a quick grease up.
# Notes:
01 -
Don’t crowd the pan so things cook evenly, and try to keep the zucchini slices about the same size.
02 -
Once it’s out of the oven, wait a few minutes before digging in so the flavors come together.