Mediterranean Chicken and Zucchini Bake

Ingredients

• Nonstick cooking spray
• 1 tbsp Italian seasoning
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes
• 450 g (1 lb) boneless, skinless chicken breast, cut into bite-size pieces
• 2 medium zucchini, chopped
• 300 g (1 pint) cherry tomatoes, halved
• 1 medium red onion, sliced
• 3 garlic cloves, finely minced
• 18 g (2 tbsp) reduced-fat feta, crumbled
• 30 ml (2 tbsp) olive oil
• 28 g (1/4 cup) part-skim mozzarella, grated
• Chopped fresh basil, to garnish

Method

1. Heat the oven to 200°C (400°F) and lightly grease a 23 x 33 cm (9 x 13 in) baking dish.
2. Mix the Italian seasoning, black pepper and red pepper flakes. In a large bowl, combine the chicken, zucchini, tomatoes, onion, garlic and feta.
3. Drizzle with the olive oil, toss well, then add the seasoning blend and toss again so the vegetables and chicken are evenly coated.
4. Spread everything in the baking dish and roast for 25 to 30 minutes, until the chicken reaches 74°C (165°F) and the vegetables are tender.
5. Scatter the mozzarella over the top and bake for about 5 minutes more. Rest for 5 minutes, then finish with basil.