Chicken, zucchini, tomatoes, and feta baked with fresh herbs for a light Mediterranean-inspired dish.
# Components:
→ Produce
01 - 2 medium zucchinis, sliced into half-moons
02 - 1 cup cherry tomatoes, halved
03 - 1/2 red onion, thinly sliced
04 - 1/4 cup fresh parsley, chopped
→ Protein
05 - 1 pound cooked chicken breast, shredded or diced
→ Dairy
06 - 1/2 cup crumbled feta cheese
→ Seasonings and Oils
07 - 1 tablespoon olive oil
08 - 1/2 teaspoon dried oregano
09 - 1/4 teaspoon garlic powder
10 - Salt and pepper, to taste
# Directions:
01 - Set oven temperature to 375°F (190°C) and allow to preheat fully.
02 - In a large bowl, combine zucchini, cherry tomatoes, and red onion. Drizzle with olive oil and toss with dried oregano, garlic powder, salt, and pepper until all vegetables are evenly coated.
03 - Add the cooked chicken breast to the vegetable mixture and mix until well combined.
04 - Lightly grease a baking dish. Transfer the prepared mixture into the dish and spread into an even layer.
05 - Sprinkle crumbled feta cheese evenly over the top of the layered ingredients.
06 - Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the vegetables are tender and the top is lightly golden.
07 - Remove the dish from the oven and allow it to cool for 5 minutes.
08 - Garnish with chopped parsley and serve warm.
