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Lemon Herb Chicken with Mediterranean Vegetable Stew Recipe

Lemon Herb Chicken with Mediterranean Vegetable Stew recipe


This is a yummy chicken dish with a tangy lemon twist. The chicken is baked with lemon and herbs. It's served with a stew made of zucchini, onion, bell peppers, and tomatoes. It's a warm and filling meal for dinner.


4 boneless skinless chicken breasts
1 cup classic hummus
1 lemon, juiced and zested
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
2 tablespoons extra virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (24 oz) jar marinara sauce
2 (12 oz) jars roasted red bell peppers, drained and chopped
1 large yellow onion, diced
3 medium zucchini squash, diced


Preheat oven to 450°F (230°C). Coat a baking sheet with 1 tablespoon of olive oil.
Place the chicken breasts on the baking sheet. Season with salt, pepper, garlic powder, lemon zest, rosemary, and thyme.
Spread about 2 tablespoons of hummus over each chicken breast, then drizzle with the remaining olive oil and half of the lemon juice.
Bake in the preheated oven until the chicken is cooked through, about 20 minutes.
While the chicken is baking, heat a large pot over medium heat. Add 1 tablespoon of olive oil and sauté the diced onion and zucchini until they start to soften, about 5 minutes.
Stir in the chopped roasted red peppers, marinara sauce, dried oregano, and the rest of the lemon juice. Bring the mixture to a simmer.
Reduce heat to low, cover, and let the stew cook until the vegetables are tender, about 10 minutes.
Once the chicken is done, let it rest for a few minutes, then slice it into strips.
To serve, spoon the vegetable stew onto plates and top with the sliced lemon herb chicken. Enjoy!

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