- Prep Time: 15m
- Cook Time: 45m
Ingredients
Mediterranean Chicken + Herbs
- 2 zucchini
- 1 yellow squash
- 3 c peppers, all colors (or about 10 mini peppers)
- 1 c garbanzo beans, drained and rinsed
- 1 red onion, medium
- 10 cherry tomatoes
- 1 lb chicken
- 1 tsp. dired thyme
- 2 tsp. dried oregano
- 1 tsp. dried basil
- 2 tsp. dried parsley
- 4 garlic cloves, chopped
- 3 fresh rosemary sprigs
- 1/2 lemon, sliced thinly
- crumbled feta cheese
- olive oil
- salt and pepper
Instructions
- Take chicken out of the fridge for 30 minutes prior to cooking. If you are using boneless chicken breast you may want to pound the meat a little to get the breast more even for cooking.
- Once you are ready to start cooking, preheat the oven to 375 degrees.
- Chop the zucchini, squash, and peppers. In a large bowl with the garbanzo beans and whole cherry tomatoes, toss the veggies with olive oil, salt and pepper.
- In a small bowl, combine all the herbs and the garlic.
- Wash and dry your chicken. Generously salt and pepper all sides. Take the herb mix and rub all over chicken. Using your fingers rub up under the skin to make sure the flavors absorb.
- Line your pan with either parchment paper or tin foil for easy clean up and lay down the veggies. Now nestle your chicken in between the veggies. Place the rosemary and lemon slices over top and cook in the oven for 45 minutes, or until chicken is 160 in the center.
- Remove pan and let rest for a moment. Remove rosemary, and making sure the lemons are not too hot, squeeze the lemon on top of the pan. Sprinkle crumbled feta for the win and enjoy!
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