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For the Marinade:
- 4 boneless, skinless chicken breasts
- 1/4 cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 lemon, juiced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- Salt and pepper to taste
For the Bake:
- 2 medium zucchinis, sliced into rounds
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon red pepper flakes (optional)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Step-by-Step Instructions
1. Preparing the Marinade
Begin by preparing the marinade. In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, dried basil, paprika, salt, and pepper. Whisk the ingredients together until well combined. Add the chicken breasts to the bowl, ensuring they are thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, allowing the flavors to infuse into the chicken.
2. Preheat the Oven
While the chicken is marinating, preheat your oven to 375°F (190°C). This temperature is ideal for baking the chicken and vegetables evenly without drying them out.
3. Prepare the Vegetables
Next, prepare the vegetables for the bake. Slice the zucchinis into rounds and place them in a large baking dish. Add the sliced red bell pepper, yellow bell pepper, red onion, cherry tomatoes, and Kalamata olives to the dish. Drizzle the vegetables with olive oil and sprinkle with dried thyme, dried rosemary, red pepper flakes (if using), salt, and pepper. Toss the vegetables gently to ensure they are evenly coated with the seasoning.
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