Mediterranean Stuffed Chicken and Vegetable Ragout

lemon (zested and juiced (1 Tsp. lemon zest, reserve 1/4 cup lemon juice)) 1 1

feta cheese (reduced-fat, crumbled) 1/3 cups 1/3 cups

capers (drained) 1 tbsp 1 tbsp

dried oregano (dried) 1/2 tsp 1/2 tsp

garlic (minced) 1 clove 1 clove

chicken breasts (4-ounce each, boneless, skinless) 4 4

paprika 1 tbsp 1 tbsp

dried oregano (dried) 2 tsp 2 tsp

garlic powder 1 tsp 1 tsp

salt (optional) 1/2 tsp 1/2 tsp

black pepper (ground) 1/2 tsp 1/2 tsp

medium zucchini (1-inch chunks) 2 2

cremini (baby Portobello mushrooms, sliced) 8 oz 227 g

cherry tomatoes (10 oz., halved) 1 pints 480 ml

cannellini (15-ounce, white kidney beans, rinsed and drained) 1 can 1 can

garlic (minced) 2 clove 2 clove

olive oil 1 tbsp 1 tbsp

reserved lemon juice 1/4 cups 1/4 cups