Feta Chicken with Zucchini and Grape Tomatoes

This is a super easy dish, inspired by this one from Real Simple Magazine, and another one that can easily be modified to use whatever vegetables you have on hand.  Instead of zucchini and grape tomatoes, try mushrooms, or squash, or cauliflower, broccoli, asparagus . . . you get the picture.  It can be served over rice or orzo or couscous or . . .  Again, it is up to your tastes and what’s in the pantry.  The lemon, the feta, and the parsley are really the key players – that and the oven.  And if you have some extra olives lying about, throw them in too.  Roasting all the ingredients together not only really help meld the flavors together, but also makes this practically a one pot dish.


4-6 boneless, skinless chicken breasts

1 lemon, zested and then cut in thin slices

1 large zucchini, sliced in 1/4 circles

1 pint grape tomatoes

6-8 oz. feta cheese, crumbled

1/2 cup pitted Kalamata olives, roughly chopped (optional)

1/4 cup fresh parsley, chopped

1 TBSP olive oil

salt and black pepper to taste (actually, if you have any white pepper on hand – it’s great here – but if not, the black pepper is just fine)


  • Preheat oven to 425 degrees
  • Spray a foil covered roasted pan with cooking spray
  • Place half the lemon slices on the bottom of the pan
  • Place the chicken breasts on top of the lemon, lightly season with salt and pepper
  • Toss feta cheese, tomatoes, zucchini, parsley, olive oil, remaining lemon slices, olives (if using) and a dash of pepper in a bowl
  • Spread mixture overtop the chicken
  • Roast until the chicken is cooked through, about 20 minutes
  • Serve over pasta or orzo

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