Ingredients
- Boneless, skinless chicken breasts (1.5 pounds, cut into 1-inch cubes)
- Zucchini (3 medium, quartered and sliced)
- Cherry tomatoes (1 cup, halved)
- Kalamata olives (1/2 cup, pitted and halved)
- Feta cheese (4 ounces, crumbled)
- Extra virgin olive oil (3 tablespoons)
- Dried oregano (1 teaspoon)
- Fresh lemon juice (1 tablespoon)
Instructions
- Step 1: Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the cubed chicken, sliced zucchini, and halved cherry tomatoes.
- Step 2: Drizzle the mixture with olive oil and lemon juice. Sprinkle in the dried oregano, along with salt and black pepper to taste. Toss thoroughly until the chicken and vegetables are evenly coated.
- Step 3: Transfer the seasoned chicken and vegetable mixture into a 9×13 inch baking dish, spreading it into a single, even layer. Scatter the pitted Kalamata olives over the top.
- Step 4: Bake for 20 minutes. Remove the dish from the oven and evenly sprinkle the crumbled feta cheese over the entire mixture.
- Step 5: Return the dish to the oven and continue baking for an additional 8-10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the zucchini is tender. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping in mind the zucchini may release more moisture overnight.
- For best results, reheat individual portions in a toaster oven at 350°F (175°C) for about 10 minutes to help the chicken retain moisture and the feta crisp slightly.
- Serve this vibrant bake over a bed of fluffy quinoa or couscous, perhaps topped with a few fresh basil leaves for aromatic lift.
- To prevent the final dish from becoming too watery, lightly pat the sliced zucchini dry with a paper towel before tossing it with the oil and seasonings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American