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Lemon-Herb Chicken and Roasted Artichoke Zucchini Pasta with Feta

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins


  • 1 boneless and skinless chicken breast
  • 1 tablespoon extra virgin olive oil + more to drizzle
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • ½ teaspoon oregano
  • ¼ teaspoon parsley
  • salt and pepper
  • 2-3 lemon slices
  • ½ cup canned artichokes drained, patted dry
  • 1/4 cup pitted Kalamata olives
  • 1 medium zucchinis
  • 1/4 cup crumbled feta cheese


  • Preheat the oven to 375 degrees.
  • Place the chicken in a baking dish and rub with the olive oil. Season both sides with paprika, garlic powder, oregano, parsley, and salt and pepper. Lay the lemon slice on top of the chicken breast. On the other side of the baking dish, place in the artichokes and olives and drizzle with olive oil. Season with pepper. Bake the mixture for 20-30 minutes or until chicken is cooked through and juices run clear.
  • Meanwhile, spiralize the zucchinis. 15 minutes after the chicken mixture has been cooking, add in the zucchini noodles, nestling in between the chicken, artichokes, and olives. Drizzle with more olive oil, if moisture is needed. Let cook for the remaining 10-15 minutes or until chicken is cooked through and juices run clear.
  • Remove the baking dish from the oven. Place the chicken breast on a cutting board and slice into strips.
  • Sprinkle the feta into the zucchini mixture in the baking dish and toss well to combine. Divide the vegetable mixture onto plates and top with the chicken. Serve.

Recipe Notes

Per serving (1 out of 2) - Calories: 351, Fat: 22g, Saturated Fat: 6g, Carbs: 12g, Fiber: 3g, Sugars: 3g, Protein: 29g, Sodium: 1050mg