Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 zucchinis, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup crumbled feta cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, oregano, and thyme.
- Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
- Cook chicken for 4-5 minutes per side until golden brown. Remove and set aside.
- Add remaining olive oil, garlic, zucchini slices, and cherry tomatoes to the skillet. Sauté for 3-4 minutes.
- Place chicken on top of the vegetables. Sprinkle feta cheese over the dish.
- Transfer skillet to the oven and bake for 20-25 minutes until chicken is cooked through.
- Garnish with chopped parsley before serving.
Notes
- For added flavor, marinate chicken in lemon juice and herbs for 30 minutes before cooking.
- Serve with a side of couscous or quinoa for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Bake, sauté
- Cuisine: Mediterranean
- Diet: Healthy, Low-carb
Nutrition
- Serving Size: 1 plate
- Calories: 350 Kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg