For the Lemon Herb Chicken

2 lbs (900 g) boneless, skinless chicken breasts

2 tbsp extra virgin olive oil

3 tbsp fresh lemon juice

1 tbsp lemon zest

4 cloves garlic, minced

2 tsp dried oregano

1 tsp dried thyme

1 tsp smoked paprika

1 tsp garlic powder

1/2 tsp onion powder

Salt & freshly ground black pepper

For the Mediterranean Bake

2 cups (300 g) cherry tomatoes

1 medium zucchini, sliced into half-moons

1 red bell pepper, sliced

1 small red onion, cut into wedges

3/4 cup Kalamata olives

1/2 cup green olives

7 oz (200 g) feta cheese, crumbled

2 tbsp extra virgin olive oil

For the Lemon Herb Finish

2 tbsp chopped fresh parsley

2 tbsp chopped fresh dill

1 tbsp chopped fresh basil

1 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp extra virgin olive oil

Optional Toppings

Lemon slices

Extra crumbled feta

Toasted pine nuts

Fresh oregano leaves

Crushed red chili flakes

Freshly cracked black pepper

Preheat the oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.

In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, smoked paprika, garlic powder, onion powder, salt, and black pepper.

Add the chicken breasts and coat thoroughly. Marinate for 20–30 minutes.

Arrange the marinated chicken in the prepared baking dish.

Scatter the cherry tomatoes, zucchini, bell pepper, red onion, Kalamata olives, and green olives around the chicken.

Drizzle the vegetables with the remaining olive oil and season lightly with salt and black pepper.

Bake for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Sprinkle the crumbled feta evenly over the chicken and vegetables, then return to the oven for 5 minutes, until the feta is slightly softened.

In a small bowl, mix together the parsley, dill, basil, lemon juice, lemon zest, and olive oil.

Spoon the fresh herb mixture over the hot chicken and vegetables.

Garnish with lemon slices, extra feta, toasted pine nuts, fresh oregano, crushed red chili flakes, and freshly cracked black pepper.

Serve immediately with roasted potatoes, orzo, rice, or warm crusty bread.

Calories: 438

Protein: 43 g

Carbohydrates: 10 g

Fat: 24 g

Fiber: 2 g

Sugar: 5 g

Sodium: 628 mg