Ingredients
- 1/2 cup extra-virgin olive oil, (120ml) divided
- 2 teaspoons minced garlic, (8g)
- 1 1/2 teaspoons kosher salt, (4g) divided
- 1/2 teaspoon black pepper, divided
- 1/2 teaspoon paprika
- 1 teaspoon dried oregano, (2g)
- 2 pounds boneless skinless chicken breast, (908g)
- 1 pound baby red potatoes, (454g) quartered
- 1 cup baby tomatoes, (160g)
- 2 cups zucchini, (240g) cut into 1/2-inch thick round slices
- 1 red bell pepper, cut into 1/4-inch thick slices
- 2 sprigs rosemary
- 1 lemon, cut into 6 slices
- 1/4 cup pitted kalamata olives, (113g) cut in half
- 1 ounce feta cheese, (30g) crumbled
- 1 tablespoon chopped dill, (3g)
Instructions
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Place oven rack in the center position. Preheat oven to 400ºF (204ºC).
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In a small bowl whisk together 1/4 cup olive oil, 1 teaspoon garlic, 1 teaspoon salt, 1/8 teaspoon black pepper, paprika, and oregano.
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Add chicken and olive oil mixture to a resealable plastic bag, evenly coating the chicken with the oil. Allow chicken to marinate for 15 minutes while preparing the other ingredients.
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In a medium-sized bowl mix together 1 tablespoon olive oil, potatoes, tomatoes, 1 teaspoon garlic, and 1/4 teaspoon salt. Set aside.
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In a 12-inch ovenproof skillet heat 2 tablespoons olive oil over medium-high heat.
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Once the oil is hot, add the chicken. Saute for 5 minutes, flip and cook another 3 minutes. Transfer to a clean plate.
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Turn heat to medium and add the potato mixture, saute and cook for 3 minutes. Transfer to the oven and roast for 20 minutes.
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Meanwhile, in a medium-sized bowl combine zucchini, bell pepper, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
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Remove pan from oven and use a spatula to carefully stir, scraping the bottom of the pan to release the potato mixture.
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Add the zucchini mixture to the pan, rosemary, and then evenly place the chicken on top. Add lemon slices to the pan.
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Roast until the chicken is cooked through and reaches the internal temperature of 160 to 165ºF (71 to 74ºC), about 15 to 20 minutes.
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Sprinkle chicken with kalamata olives, crumbled feta, and dill. Serve hot.
Nutrition Facts
Calories 626 Calories from Fat 306
% Daily Value*
Fat 34g 52%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g
Monounsaturated Fat 22g
Cholesterol 157mg 52%
Sodium 676mg 28%
Potassium 191mg 5%
Carbohydrates 29g 10%
Fiber 5g 20%
Sugar 3g 3%
Protein 58g 116%
Vitamin A 2300IU 46%
Vitamin C 111.4mg 135%
Calcium 50mg 5%
Iron 4mg 22%