Monday, August 30, 2010

Feta Chicken and Zucchini

I thought it was going to rain this afternoon so I'd be safe using my oven. It didn't and now it's hot in the apartment but the dinner was soooo good! Half of my children really liked it.

Feta Chicken with Zucchini
Adapted from Real Simple Magazine

2 tablespoons olive oil
1 lemon
4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1/4 teaspoon kosher salt
2 medium zucchini
1/8 teaspoon black pepper
1/3 cup (about 2 ounces) crumbled Feta

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. 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 1/8 teaspoon of the salt.

Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine the zucchini, pepper, and the remaining oil, lemon slices, and salt; toss. Spread the zucchini mixture around the chicken and sprinkle the Feta over the top.

Bake until the chicken is cooked through, 25 to 35 minutes.  Divide the chicken, zucchini mixture, and lemons among individual plates.  I served this with a side salad and a roll for the kids.

Fiber: 1.2