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Lemon Chicken with Zucchini

Get a head start on this zesty dish by preparing the chicken breasts and vegetables up to a day ahead. Next day, just preheat the oven, top with cheese and roast.

Serves 4
Ready in 60 mins
Prep time 20 mins
Cooking time 40 mins
356 calories per serving


> 2 Nature's Promise® boneless skinless chicken breasts
> 1 lemon
> 2 sprigs rosemary
> 2 lbs baby potatoes
> 1 red onion
> 1 zucchini
> 2 tbsp olive oil
> 1/2 cup crumbled feta cheese
> 1 lemon quartered


Preheat the oven to 425°F. To form pockets in the chicken breasts: Place one hand on top of a chicken breast. Keep a small, sharp knife parallel to your hand and insert the tip into the middle of the thickest part of the breast. Make a 2-inch slit in the breast, cutting through ¾ of the way. Repeat with the remaining chicken breast. Cut the lemon in half, and slice thinly. Tuck a few of the lemon slices and 1 sprig rosemary into each chicken pocket. Season each breast with salt (in moderation) and pepper.
Cut the potatoes into quarters and slice the onion and zucchini thinly. Toss the potatoes with the onion, zucchini and oil and place in the baking dish. Place the stuffed chicken breasts on top. Crumble the cheese coarsely over the dish and sprinkle with salt (in moderation) and pepper. Bake 35-40 min. until golden brown. Serve with lemon quarters.

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