Instructions
6 steps · tick them off as you cookMarinate chicken in olive oil, lemon juice, oregano and garlic for 15 minutes.
15 minutesRoast at 425F for 20 minutes until juices run clear, then slice.
20 minutesToss zucchini and cherry tomatoes in olive oil and roast alongside for 15 minutes.
15 minutesCook rice and fluff with a fork.
Divide rice, chicken and veg among 4 containers; crumble feta on top.
Keeps 4 days chilled; reheat gently 2 minutes to avoid drying the chicken.
2 minutes
Chef's tip
Add feta after reheating rather than before, so it stays creamy instead of turning rubbery in the microwave.
Suggested pairing
A chilled Assyrtiko or Sauvignon Blanc echoes the lemon and oregano.
Nutrition facts
Per serving
- Fat
- 15.4 g
- Carbohydrates
- 34.8 g
- Fibre
- 2.6 g
- Sugars
- 11.7 g
- Protein
- 46.9 g
- Sodium
- 376 mg
Values for information only.
About this recipe
Lemony oregano chicken with fluffy rice and roasted Mediterranean vegetables in tidy portions.
GreekEasymeal prepfreezer-friendlymediterranean
