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Greek Chicken with Zucchini and Chickpeas
Rachel Kim

Greek Chicken with Zucchini and Chickpeas

Oregano chicken, zucchini and chickpeas roast together until the vegetables char in spots and the beans turn a little crisp. Feta goes on after the oven so it stays salty and distinct. Total time: 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 2 medium zucchini cut into thick half-moons
  • 1 can 15 oz chickpeas, drained and rinsed
  • 3 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 lemon halved
  • 3/4 cup crumbled feta cheese

Method
 

  1. Heat the oven to 450°F and place a rimmed sheet pan in the oven.
  2. Toss the chicken, zucchini and chickpeas with olive oil, oregano, salt and black pepper.
  3. Spread the mixture on the hot pan without overlapping the chicken and roast for 16 to 20 minutes, turning the zucchini once, until the chicken reaches 165°F.
  4. Squeeze the lemon over the hot pan and scatter the feta across the chicken, zucchini and chickpeas.
  5. Rest the chicken for 3 minutes before dividing all the pan components among four plates.