This recipe was inspired by our all-time fave, Primavera Stuffed Chicken. The trick to both is cutting the veggies SUPER thin. If you've got a mandoline, now's the time to use it!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 3 tbsp. extra-virgin olive oil 1 tbsp. lemon juice 1 tbsp. chopped dill, plus more for garnish 1 tbsp. chopped parsley, plus more for garnish 2 cloves garlic, minced Kosher salt Freshly ground black pepper 4 skinless boneless chicken breasts 1 zucchini, halved and thinly sliced 2 medium tomatoes, halved and thinly sliced
Instructions:
Preheat oven to 400ยบ. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.
In a small bowl, whisk together olive oil, lemon juice, dill, parsley, and garlic. Drizzle over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper.
Stuff each chicken breast with zucchini, tomatoes, red onion, and lemons. Sprinkle crumbled feta and mozzarella on top.
