Feta Chicken with Zucchini Recipe

I got this recipe from FreshDirect and made it the other night. Quite yummy! Feta Chicken with Zucchini From "Real Simple® magazine" For an almost effortless side dish that can cook while the chicken is in the oven, try boiled new potatoes, white rice, or couscous. Hands-on time: 20 minutes Total time: 45 minutes Makes 4 servings 2 tablespoons olive oil 1 lemon 4 boneless, skinless chicken breasts (about 1 1/2 pounds) * 1/4 teaspoon kosher salt 2 medium zucchini 1/4 cup fresh flat-leaf parsley leaves, chopped 1/8 teaspoon black pepper 1/3 cup (about 2 ounces) crumbled Feta *FreshDirect Note: Our boneless, skinless chicken breasts run large. We've included two whole breasts, which will provide four breast halves for this recipe.

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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; set aside. 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, 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. Transfer it to a cutting board and cut each piece into thirds. Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest. NUTRITION PER SERVING CALORIES 270(27% from fat); FAT 8g (sat 3g); SUGAR 3g; PROTEIN 42g; CHOLESTEROL 110mg; SODIUM 378mg; FIBER 2g; CARBOHYDRATE 5g Copyright 2009 Time Inc. Real Simple is a trademark of Time Inc. Used under license.

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