Name: Mediterranean Lemon Herb Chicken with Whipped Feta and Roasted Zucchini
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 170g each); 1 cup plain Greek yogurt (2% or whole); 2 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 2 tsp dried oregano; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp ground black pepper; 1 cup feta cheese, crumbled; 1/4 cup light cream cheese, softened; 2 medium zucchinis; 1 tbsp fresh dill, chopped (optional)

Mediterranean Lemon Herb Chicken with Whipped Feta and Roasted Zucchini

CitrusyFig3842

This Mediterranean-inspired dinner combines juicy lemon-herb marinated chicken, velvety whipped feta, and simply roasted zucchini for a meal that's bright, satisfying, and meets your protein goals. The Greek yogurt marinade ensures the chicken stays moist and tender—drawing inspiration from foolproof test kitchen techniques. Whipped feta adds creamy tang and a touch of luxury, making every bite feel special. With just a handful of accessible ingredients and a straightforward prep, this dish brings restaurant-level flavor to your weeknight table, while remaining plant-forward and gentle on the digestive system. Perfect for anyone seeking big taste with balanced nutrition.

Ingredients

Instructions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, combine Greek yogurt, lemon juice, 1 tbsp olive oil, oregano, garlic powder, salt, and pepper. Add chicken breasts, tossing to coat. Let marinate for 15 minutes while you prep the other ingredients.
Slice zucchinis into 1/2-inch rounds. Toss with remaining 1 tbsp olive oil and a pinch of salt. Spread on the prepared baking sheet.
Roast zucchini in the oven for 18-20 minutes, flipping halfway, until golden and tender.
While zucchini roasts, heat a large nonstick skillet over medium-high heat. Shake off excess marinade and cook chicken breasts for 5-6 minutes per side, until golden and cooked through (internal temp 165°F). Let rest 5 minutes, then slice.
While chicken rests, blend feta and cream cheese in a food processor or with a hand mixer until smooth and creamy. For extra smoothness, add 1-2 tablespoons of warm water if needed.
To serve: Spread a generous dollop of whipped feta on each plate. Top with sliced chicken, roasted zucchini, and sprinkle with fresh dill if desired.