Feta-Stuffed Mediterranean Chicken Thighs with Veggie Rice

For the feta-stuffed chicken thighs:
1. Drizzle 1 tablespoon olive oil in the bottom of an oven-safe baking dish.
2. Clean and trim excess fat from chicken thighs as needed. Place cut-side up on work surface and season liberally with kosher salt and pepper.
3. Slice feta cheese into cubes, matching the number of cubes to the number of chicken thighs (e.g., if you have 6 chicken thighs, cut feta into 6 blocks).
4. Wrap chicken thighs around the feta and place cut-side down into the prepared baking dish.
5. Season the top of the chicken thighs with kosher salt and pepper.
6. Pour canned tomatoes, including liquid, onto the chicken, loosely piling tomatoes on top of chicken pieces. Sprinkle the top with Greek seasoning.
7. Bake in a 400°F oven, uncovered, for 35-40 minutes or until chicken is cooked through.
8. Serve with Veggie Rice (instructions below), pouring cooking liquid over the rice as a sauce. Garnish with chopped parsley if desired.

For the veggie rice:
1. Pour the remaining 1 tablespoon olive oil in a large, non-stick sauté pan and place over medium-heat until hot.
2. Add diced onions, peppers and kosher salt and pepper to taste. Sauté until soft, 5-7 minutes.
3. Add diced zucchini and sauté until cooked but still firm to the bite, about 3-5 minutes.
4. Add cooked brown rice, stir to combine with vegetables, and cook until heated through.
5. Adjust seasonings if necessary and serve alongside chicken thighs.