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Mediterranean Chicken Breasts with Spiralized Vegetables

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 16 oz 4 thin sliced boneless chicken cutlets
  • 3/4 tsp of seasoned salt such as McCormick Montreal Chicken Seasoning 25% Less Sodium
  • 1 small 6 oz zucchini, ends trimmed off
  • 1 small 6 oz yellow squash, ends trimmed off
  • 1 cup halved grape tomatoes
  • 1 tablespoon extra virgin olive oil
  • olive oil spray
  • 1/4 teaspoon Kosher salt
  • fresh cracked pepper
  • 1/4 teaspoon oregano
  • 3 garlic cloves sliced thin
  • cooking spray
  • 1/4 cup of pitted and sliced Kalamata olives
  • 1/4 cup of crumbled Feta cheese
  • fresh juice from 1/2 large lemon
  • 1 teaspoon grated Lemon zest

Instructions

  • Preheat oven to 450 degrees. Season the chicken with Montreal seasoning (or any seasoned salt you like).
  • Spiralize the Zucchini and Yellow Squash and cut into smaller pieces.
  • Toss the tomatoes with 1/2 tbsp of the olive oil, 1/8 tsp salt, pepper, and oregano. Place tomatoes on a baking sheet lightly sprayed with olive oil; roast for 10 minutes. Add sliced garlic and roast for another 5 minutes. Transfer to a large work bowl and set aside.
  • Reduce oven to 200°F.
  • Heat a large non-stick skillet over medium-high heat, add remaining 1/2 tablespoon of olive oil, zucchini and squash with 1/8 teaspoon salt and sauté until tender, about 1 1/2 minutes. Add to the bowl with tomatoes and place in the warm oven.
  • Spray the skillet with olive oil spray and cook the chicken on medium-high heat for about 2 minutes on each side, or until cooked through. Set aside on a platter.
  • Remove the vegetables from the oven toss with Kalamata olives, juice of lemon and lemon zest.
  • Serve the vegetables over the chicken and top with Feta cheese.