I am always on the lookout for good chicken recipes that don’t use the grill, since ours is snowed in for a few months every year. I find that many stove top and oven recipes leave the chicken dry. That is why one of my all-time favorite recipes is Chicken and Wine, because it is always flavorful and saucy and never dry. I need more recipes like that! So, when I saw this recipe on Mag-Pie’s & More, I knew I had to try it.
File this one under “super quick and easy!” The lemon juice and oregano together make for a simple, clean flavor. The feta adds just a bit of creamy zing that makes a nice finish for this quick dish. I added onions and diced tomatoes, for color and flavor. I served alongside a delicious couscous salad; recipe for that coming soon!
Lemon Feta Chicken
adapted from Mag-Pie’s & More
Serves 4-5
4 boneless chicken breasts
3 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon pepper
1/2 cup diced tomato
1 medium onion, sliced thinly
1/4 cup crumbled feta cheese
Directions
Preheat oven to 400°. Place onions and tomato in the bottom of a 13 x 9 inch baking dish coated with cooking spray. Arrange chicken breasts on top. Pour lemon juice over chicken; sprinkle with oregano and pepper.
Bake, uncovered, for 20-25 minutes until chicken is not longer pink inside and/or until a meat thermometer reads 170°. Remove chicken from oven and top with feta. Return to oven and broil for 3 minutes or until feta is golden brown.
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