This Chicken with Zucchini and Feta Recipe tastes so light and fresh and makes an ideal low-calorie, Weight Watchers dinner recipe that can be prepared quickly and easily.
The chicken and zucchini are flavored with garlic, lemon, and oregano, and then the feta tops the dish to create a delicious balance of flavors. I also love that this healthy dinner recipe can be put together and cooked so quickly – ideal for those hectic and tiring weeknights. And each serving is just 5 Points, so you can pair this with a breadstick and a salad for a complete meal that the whole family will love.
It also heats up really well the next day, so if you have any leftovers, you’ve got a great meal to take to work for lunch the next day. This Chicken with Zucchini and Feta definitely a crowd-pleasing recipe that is a must-try.
Enjoy!
Chicken with Zucchini and Feta Recipe
Equipment
- 1 Oven
Ingredients
- 1 lb skinless boneless chicken breasts - I used two 8 oz breasts, and filleted them
- 3 medium zucchini - sliced into half moons
- 1 lemon - sliced
- ¼ cup parsley - chopped
- 4 garlic cloves - minced
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano
- ½ cup fat free feta cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 400.
- Spray a medium-sized roasting pan or baking dish with non-fat cooking spray. Slice one lemon into thin slices and cover the bottom of the roasting pan with them.
- Sprinkle chicken breasts with salt and pepper and place them on top of lemon slices.
- In a medium-sized bowl, toss together the zucchini, parsley, oregano, oil, garlic, salt and pepper.
- Spread the zucchini mixture evenly over the chicken, then sprinkle with the feta cheese.
- Cover the pan with foil, and make a few holes to allow for steam escape. Place in oven and cook for about 20 minutes, or until the chicken breasts are cooked through.
- Serve immediately.
7 Comments
You forgot to add oven temp so I put it in at 375
20 minutes later zucchini was not cooked
Upped the temp to 400 for another 15 minutes
Chicken breasts on bottom is not a good idea
Cooked before zucchini was done, I saved the recipe by taking out the chicken and cutting it up bite size, added a thickener to sauce and stirred chicken back in! Was good, chicken a bit dry, I’d use thighs next time and mix zucchini
Etc. In with thighs…..
This was amazing! My husband and I loved this. I can’t believe this is low fat! Going to make it again.
The person who said “yuck!!!!!” must not know good food or how to prepare it. This dish was flavorful, fresh, satisfying, and easy to prepare. I split my chicken breasts and cooked the dish for 30 minutes. The chicken was perfectly tender. I didn’t have enough zucchini, so I added some yellow squash and fresh mushrooms. Thanks for the great recipe!!!!
Made this last night and it was delicious (I used boneless thighs with all visible fat removed) It took a lot longer to cook though – 45 minutes or so and I took the foil off towards the end to brown the top. Really good with wholewheat pasta!
are the chicken breasts raw or cooked when you put them in the oven? 20 minutes doesn’t seem nearly long enough to cook all the way through
They are raw. But they were thinly sliced, so they cooked through with no problem. If yours are a little thicker, you can leave them in a little longer until they are completely cooked.
yuck!!!!! made this tonight nobody liked it