I am not sure where my mother-in-law got this recipe. Hence this recipe is attributed to Jacquie B.
Ingredients
2 Tablespoons Olive Oil
1 Lemon
4 Boneless, Skinless Chicken Breasts
¼ Teaspoons Kosher Salt
2 Medium Zucchini
¼ cup fresh flat Parsley leaves, chopped
1/8th Teaspoon Black Pepper
1/3 cup (about 2 ounces) crumbled Feta
Heat oven to 400 degrees.
Drizzle ½ 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. (Be warned: If the chicken is frozen, it must be thoroughly thawed otherwise the water will cause the chicken to be boiled instead of cooked in the oven).
Place the chicken on top of the lemon slices and season with 1/8 teaspoon of salt.
Slice each Zucchini in half, lengthwise. Then slice each half into ¼ inch thick half-moons.
In a bowl, combine the zucchini, parsley, pepper and 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 zest.
Nutritional Info
Weight Watchers Points: 9
Ingredients
2 Tablespoons Olive Oil
1 Lemon
4 Boneless, Skinless Chicken Breasts
¼ Teaspoons Kosher Salt
2 Medium Zucchini
¼ cup fresh flat Parsley leaves, chopped
1/8th Teaspoon Black Pepper
1/3 cup (about 2 ounces) crumbled Feta
Heat oven to 400 degrees.
Drizzle ½ 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. (Be warned: If the chicken is frozen, it must be thoroughly thawed otherwise the water will cause the chicken to be boiled instead of cooked in the oven).
Place the chicken on top of the lemon slices and season with 1/8 teaspoon of salt.
Slice each Zucchini in half, lengthwise. Then slice each half into ¼ inch thick half-moons.
In a bowl, combine the zucchini, parsley, pepper and 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 zest.
Nutritional Info
Weight Watchers Points: 9
Straight Out Of The Oven
Ready To Eat