Ingredients:
- 1.5 lbs Boneless, skinless chicken breasts, sliced into 1-inch strips
- 1 tbsp Extra virgin olive oil
- 1 tsp Smoked paprika
- 0.5 tsp Onion powder
- 3 medium Zucchini, sliced into 0.5-inch half-moons
- 1 cup Cherry tomatoes, whole
- 1 Red bell pepper, chopped into 1-inch pieces
- 0.5 tsp Sea salt
- 3 cloves Garlic, minced
- 1 tsp Dried oregano
- 1 Lemon, juice
- 0.25 cup Crumbled feta cheese
- 2 tbsp Fresh parsley, chopped
Instructions:
- Prepare the zucchini. Slice your 3 medium zucchini into half moons and place them in a colander. Sprinkle with 0.5 tsp sea salt and let them sit for 10 minutes. Note: This process, called sweating, is vital for removing the water that would otherwise steam your chicken.
- Dry the vegetables. Use paper towels to firmly press and absorb the moisture from the surface of the zucchini. You should see significant water droplets on the paper.
- Create the marinade. In a large mixing bowl, whisk together the 1 tbsp olive oil, lemon juice, 3 cloves minced garlic, 1 tsp oregano, 1 tsp smoked paprika, and 0.5 tsp onion powder.
- Coat the chicken. Toss the 1.5 lbs of chicken strips in the marinade until every piece is well coated. Note: Strips should be about 1 inch thick for the best timing.
- Mix in the vegetables. Add the sweated zucchini, 1 cup whole cherry tomatoes, and the chopped red bell pepper to the bowl. Toss lightly so the vegetables pick up the remaining seasoned oil.
- Arrange the pan. Spread the mixture in a single layer across an extra large rimmed sheet pan. Ensure there is visible space between the pieces to allow for proper airflow and browning.
- Roast the batch. Bake at 400°F (200°C) for 20 minutes. Look for the chicken to be opaque and the zucchini edges to turn golden brown.
- Verify doneness. Check that the chicken has reached an internal temperature of 165°F.
- Add the garnish. Remove from the oven and immediately sprinkle with 0.25 cup crumbled feta, the lemon zest, and 2 tbsp fresh parsley. The residual heat will soften the feta perfectly.