Ingredients

• 2 tablespoons olive oil
• 1 pound skinless boneless chicken thighs , cut into bite-sized pieces
• 1 cup onion
• 3 cloves garlic , minced
• 0.5 teaspoons dried oregano
• 0.5 teaspoons crushed red pepper
• 1 cup white rice
• 4 cups zucchini , about 2 zucchini
• 0.75 teaspoons salt
• 2 cups reduced-sodium chicken broth
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 cup feta cheese
• 1 cup provolone cheese , divided
• 3 tablespoons fresh parsley , divided
• 2 tablespoons fresh mint

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees (220 degrees C).
2. 2 Heat oil in an oven-safe 12 inch deep sided skillet over medium heat. Add chicken and cook until no longer pink, about4 minutes. Transfer chicken to a plate.
3. 3 Add onion to skillet. Cook and stir until tender, about 3 minutes.
4. 4 Stir in garlic, oregano, and crushed red pepper. Cook until fragrant, 1 minute.
5. 5 Stir in rice. Cook and stir 1 minute.
6. 6 Add zucchini and salt. Cook and stir until any excess liquid is released, 5 minutes.
7. 7 Add broth, lemon zest, and lemon juice. Bring to boiling. Return chicken to skillet. Reduce heat, cover and simmer until rice is tender, 20 minutes.
8. 8 Fold in feta cheese, 1/2 cup of the provolone, 2 tablespoons of the parsley, and the mint. If desired, at this point, you can transfer the mixture to a 2-quart baking dish (or leave in oven safe skillet). Sprinkle remaining 1/2 cup provolone on top.
9. 9 Bake until heated through and cheese melts, 10 to 15 minutes. Garnish with remaining 1 tablespoon parsley.

Nutrition per serving