Chicken Breast with Feta and Artichoke

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Ingredients:

  • 1/8 cup nonfat plain yogurt
  • ½ clove garlic, finely chopped
  • 1 tsp. chopped fresh oregano
  • 1 tsp. chopped fresh parsley
  • 1/4 tsp. fresh lemon juice
  • 1/8 tsp. ground black pepper
  • 1 (4-oz.) raw chicken breasts, boneless, skinless
  • 1/8 cup crumbled feta cheese
  • 1 Tbsp. tomato, chopped
  • 1 Tbsp. canned artichoke hearts, packed in water, drained
  • 1 Tbsp. sun-dried tomatoes, chopped, reconstituted in hot water for 10 minutes, drained
  • Nonstick cooking spray

Directions:

  1. Combine yogurt, garlic, ½  oregano, ½ parsley, lemon juice, and pepper in a medium bowl; whisk to blend.
  2. Place chicken in a glass dish. Top with yogurt mixture. Marinate in the refrigerator, covered, turning once, for at least 1 hour and up to overnight.
  3. Preheat grill or broiler on high.
  4. Combine cheese, tomato, artichoke hearts, sun-dried tomatoes, remaining oregano, and remaining parsley in a large bowl; mix well. Set aside.
  5. Grill or broil chicken for 4 to 5 minutes on each side, or until no longer pink in the middle. Set aside.
  6. Heat oven 350° F. 7. Place chicken on a baking pan lightly coated with spray. Top with cheese mixture.
  7. Bake for 5 to 8 minutes, or until the cheese is lightly browned.

 Nutritional Information:

  • Calories: 207
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Cholesterol: 84 mg
  • Sodium: 662 mg
  • Carbohydrate: 8 g
  • Fiber: 2 g
  • Sugar: 5 g
  • Protein: 28 g

Chicken Breast with Feta and Artichoke

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