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2 tablespoons olive oil
1 lemon
4 boneless, skinless chicken breasts (1 lb.)
1⁄4 teaspoon kosher salt
2 medium zucchini
1⁄4 cup fresh flat-leaf parsley leaves, chopped
1/8 teaspoon black pepper
1/3 cup (about 2 ounces) crumbled Feta
Heat the oven to 400°F. Drizzle 1⁄2 tablespoon of the
oil in a small 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 the chicken on top of the lemon slices and season with 1/8
teaspoon of the salt. Slice each zucchini in half lengthwise, and
then slice each half into 1⁄4 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 through, 20 to 25 minutes. Divide the chicken,
zucchini mixture, and the lemons among individual plates and sprinkle
with the zest.
Preparation time: 20-25 minutes
Total time: 45 minutes
Yield: 4 servings
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