Mediterranean Chicken and Zucchini Bake with Feta, Olives and Fresh Herbs | Flirt Recipes

Ingredients

• For the Chicken Foundation:
• 2 lbs boneless skinless chicken thighs, cut into chunks
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon salt
• For the Vegetable Base:
• 4 medium zucchini, sliced into half-moons
• 1 large red onion, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• For the Mediterranean Flavors:
• 4 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/2 cup Kalamata olives, pitted
• 1/4 cup sun-dried tomatoes, chopped
• For the Cheese and Herbs:
• 8 oz feta cheese, crumbled
• 1/4 cup fresh basil, chopped
• 2 tablespoons fresh oregano
• 1/4 cup fresh parsley, chopped
• For the Aromatic Enhancement:
• Zest of 1 lemon
• 3 tablespoons lemon juice
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme
• For the Cooking Liquid:
• 1/2 cup chicken broth
• 1/4 cup white wine (optional)
• 2 tablespoons tomato paste
• For the Finishing Touches:
• 1/4 cup pine nuts, toasted
• Extra virgin olive oil for drizzling
• Fresh lemon wedges
• Freshly cracked black pepper
• For the Seasoning Blend:
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon ground cumin
• For Special Equipment:
• Large baking dish (9x13 inch)
• Aluminum foil
• Meat thermometer
• Large mixing bowls