Lemon-Herb Chicken and Roasted Artichoke Zucchini Pasta with Feta
1boneless and skinless chicken breast
1tablespoonextra virgin olive oil + more to drizzle
salt and pepper
½cupcanned artichokesdrained, patted dry
1/4cuppitted Kalamata olives
1/4cupcrumbled 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.
Per serving (1 out of 2) - Calories: 351, Fat: 22g, Saturated Fat: 6g, Carbs: 12g, Fiber: 3g, Sugars: 3g, Protein: 29g, Sodium: 1050mg