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