Roasted Greek-Style Chicken and Vegetables

5 tsp. olive oil
3 garlic cloves, minced
1 1/2 tsp. dried oregano
1 Tbsp. lemon juice
2 tsp. lemon zest, divided
1/2 tsp. salt
1/4 tsp. pepper
2 small or 1 large zucchini, sliced 1/4″ thick
2 cups grape tomatoes, halved
14-oz. can artichoke hearts, without oil, drained and halved
1 lb. boneless skinless chicken breasts
1/4 cup crumbed feta cheese (optional)

Preheat oven to 450 degrees F. Coat large baking sheet with cooking spray.

In a large bowl, combine 4 tsp. olive oil, garlic, oregano, lemon juice, 1 tsp. lemon zest, salt and pepper. Add vegetables and toss to coat. Using slotted spoon, lift veggies from bowl and place in one layer on baking sheet, leaving room for chicken. Add chicken to bowl and turn to coat; place on baking sheet.

Roast until vegetables are tender and chicken is cooked, stirring vegetables once, about 15 to 20 minutes. Drizzle vegetables with remaining 1 tsp. olive oil and remaining lemon zest. Toss to coat. Drizzle chicken with any pan juices. Top each serving with 2 Tbsp. feta cheese.

Serves 4 (each serving about 3 oz. chicken and 1 cup vegetables)
WW SmartPoints per serving: 4  (6 with 2 Tbsp. feta)