Feta Chicken with Zucchini

Feta Chicken with Zucchini
Photo by John Kernick


  • 1/3 cup (about 2 ounces) crumbled Feta
  • 2 tablespoons olive oil
  • 1 lemon
  • ¼ cup fresh flat-leaf parsley leaves, chopped
  • 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
  • 2 medium zucchini
  • ¼ teaspoon kosher salt
  • + 1 more ingredients
    • 1/8 teaspoon black pepper

Heat oven to 400° F. 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. Rinse the chicken and pat it dry with paper towels. Place it on top of the lemon slices and season with...

View full recipe at My Recipes


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