Mediterranean Chicken & Zucchini Bake

Instructions:

1. Get Ready: Preheat your oven to 200°C (400°F) / Gas Mark 6.
2. Prep the Chicken: Pat your chicken pieces dry with paper towels; this helps them brown nicely. Season them generously with salt and black pepper.
3. Mix the Veggies: In a large bowl, combine the sliced zucchini, halved cherry tomatoes, sliced red onion, and minced garlic. If you’re using olives, add them now too.
4. Season the Mix: Drizzle the vegetables with fresh lemon juice. Sprinkle in the dried oregano, thyme, and paprika, then season with a little salt and black pepper. Toss everything together really well so the veggies are coated in all that lovely flavor.
5. Assemble & Bake: Lightly spray a 9×13-inch baking dish or a large roasting tin with your low-calorie cooking spray.
6. Spread about half of the seasoned vegetable mixture evenly across the bottom of the dish.
7. Arrange the seasoned chicken pieces over the vegetables.
8. Spoon the rest of the vegetable mixture over and around the chicken, making sure everything is nicely distributed.
9. Pop it into the preheated oven and bake for 25-30 minutes, or until the chicken is thoroughly cooked through (no pink inside) and the vegetables are tender with a little char on the edges. If you’re adding feta, sprinkle it over the top during the last 5-10 minutes of cooking so it can melt and get slightly golden.
10. Serve It Up: Take the bake out of the oven and let it rest for 5 minutes. This helps the juices redistribute. Garnish with fresh basil or parsley if you like, and serve warm!

Notes:

1. We’ve used low-calorie cooking spray to keep added fats (and Syns!) to a minimum.
2. Remember that olives and feta cheese are not Free Foods. If you choose to include them,
3. This bake is a complete meal on its own, thanks to all the delicious vegetables. For an even heartier meal, you could serve it alongside extra Speed foods like a big green salad or some cauliflower rice.