Chicken Saganaki
SERVES 4 PREP & COOK 30 MINS
■ 8 chicken thigh fillets (1kg), trimmed, halved
■ 2 zucchini, halved lengthways, thickly sliced
■ 1 red capsicum, coarsely chopped
■ 2 cloves garlic, crushed
■ 810g can crushed tomatoes
■ 1 chicken stock cube, crumbled
■ ½ cup pitted kalamata olives
■ 100g Greek feta, crumbled
■ ¼ cup coarsely chopped fresh parsley
■ Lemon wedges and warmed pita bread, to serve
Heat a lightly oiled, large, ovenproof
