Oregano Olive Chicken over Zucchini, Fennel and White Bean Ragout

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Pat the chicken breasts dry with paper towels and season them with 1 tablespoon olive oil, dried oregano, sweet paprika, lemon zest, 3/4 teaspoon salt, and black pepper.

3. 3

   Heat a large oven-safe skillet over medium-high heat. Add the remaining tablespoon of olive oil and sear the chicken for 2 minutes per side, until lightly browned. Transfer to a plate.

4. 4

   In the same skillet, add the yellow onion, fennel, and zucchini. Cook for 5 minutes, stirring, until they start to soften.

5. 5

   Add the minced garlic and cook for 30 seconds more. Stir in the cherry tomatoes, cooked white beans, green olives, low-sodium chicken broth, lemon juice, and the remaining 1/4 teaspoon salt. Cook for 3 minutes to create a light ragout.

6. 6

   Nestle the seared chicken breasts over the ragout and transfer the skillet to the oven. Bake for 10 to 12 minutes at 200 °C / 400 °F, or until the chicken is fully cooked.

7. 7

   Remove the skillet from the oven and let it rest for 3 minutes. Sprinkle the fresh parsley on top.

8. 8

   Serve each chicken fillet over a portion of the zucchini, fennel, cherry tomato, white bean, and olive ragout.