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What's Cookin Wednesday

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Chicken with Zucchini & Feta
(from laaloosh.com)

Ingredients

  • 1 lb skinless boneless chicken breasts
  • 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

Instructions

  1. Preheat oven to 400.
  2. 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.
  3. Sprinkle chicken breasts with salt and pepper and place them on top of lemon slices.
  4. In a medium sized bowl, toss together the zucchini, parsley, oregano, oil, garlic, and salt & pepper.
  5. Spread the zucchini mixture evenly over then chicken, then sprinkle with the feta cheese.
  6. 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.
  7. Serve immediately.

PER SERVING: 191 calories; 5g fat; 5g carbohydrates; 32g protein; 1.5g fiber 

Ok, I made some changes to this one.  First, I used chicken tenders (that's what was on sale at my grocery that week!).  I skipped the parsley and used regular fat herb feta cheese.

I wasn't too sure about this dish with the lemons, but after baking - it marinated the chicken so, so well!  I liked how quickly this dish came together and paired with some brown rice and a salad made a great weekday dinner!

 


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