Name: Mediterranean Chicken Breast with Zucchini and Feta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 boneless (skinless chicken breasts); 3 medium zucchini (sliced into rounds); 1 pint cherry tomatoes; 1/4 cup extra virgin olive oil; 3 cloves garlic (minced); 2 tablespoons fresh lemon juice; 1 tablespoon dried basil; 1 teaspoon dried thyme; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 4 oz feta cheese (crumbled); 2 tablespoons fresh mint (chopped)

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Mediterranean Chicken Breast with Zucchini and Feta

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings

Ingredients

4 boneless skinless chicken breasts
3 medium zucchini sliced into rounds
1 pint cherry tomatoes
1/4 cup extra virgin olive oil
3 cloves garlic minced
2 tablespoons fresh lemon juice
1 tablespoon dried basil
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper
4 oz feta cheese crumbled
2 tablespoons fresh mint chopped

Instructions

Preheat the oven to 400°F and line a sheet pan with parchment paper. Pound the chicken breasts to an even 3/4-inch thickness for uniform cooking. In a bowl, toss the zucchini rounds and cherry tomatoes with half the olive oil, salt, and pepper. Spread them on the sheet pan.
Season the chicken breasts with the remaining salt and pepper, then brush with the remaining olive oil mixed with garlic, lemon juice, basil, and thyme. Place the chicken on the sheet pan among the vegetables.
Roast for 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the zucchini is tender and lightly golden. During the last 5 minutes of cooking, sprinkle the crumbled feta over the vegetables.
Remove from the oven and let the chicken rest for 5 minutes before slicing. Garnish with fresh mint and serve immediately. This dish showcases how simple Mediterranean ingredients can transform everyday chicken into something special.