Monday, February 1, 2010

Easy Feta Chicken Bake

My mom got this recipe off the back of a feta cheese container many moons ago, and I make this a few times a year when I need an easy, colorful dinner. I serve this with roasted potatoes, a nice big green salad, and bread. There is no added oil, butter, or other fats in this recipe, so it is pretty healthy!


Recipe Notes
If you can't find the feta with basil & tomato, you can use regular feta no problem. I've also used light feta before and it worked out fine too. This recipe, which serves 6, is easily cut in half.

  • 6 boneless, skinless chicken breast halves (about 2 lb.)
  • 2 tbsp. lemon juice, divided
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 package crumbled feta with basil and tomato
  • 1/4 c. finely-chopped red bell pepper
  • 1/4 c. finely-chopped fresh parsley


1. Preheat oven to 350 degrees. Arrange chicken in a 9x13 inch baking dish.

2. Drizzle chicken breasts with 1 tbsp. lemon juice. Season with salt and black pepper. Top with feta cheese and then drizzle with remaining 1 tbsp. lemon juice.

3. Bake 35-40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley.

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