Feta Chicken and Vegetables

Feta Chicken and Vegetables Recipe
Photo: Becky Luigart-Stayner
Crumbled feta cheese and fresh vegetable strips bring the flavor of the Mediterranean to the table in no time with this quick all-in-one dish.

Yield:

2 servings

Recipe from

Cooking Light

Nutritional Information

Calories 234
Caloriesfromfat 28 %
Fat 7.3 g
Satfat 2.8 g
Monofat 2.7 g
Polyfat 0.7 g
Protein 29.8 g
Carbohydrate 8.2 g
Fiber 1.3 g
Cholesterol 78 mg
Iron 1.8 mg
Sodium 461 mg
Calcium 95 mg

Ingredients

1 tablespoon all-purpose flour
1/2 teaspoon dried marjoram or thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
2 (4-ounce) skinned, boned chicken breast halves
1 teaspoon olive oil
Cooking spray
2/3 cup red bell pepper strips
1/2 cup vertically sliced red onion
1/3 cup fat-free, less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 cup (1 ounce) crumbled feta cheese, divided
Oregano sprigs (optional)

Preparation

Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm. Add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. Return chicken to pan, and sprinkle with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano sprigs, if desired.

Marge Perry,

Cooking Light

October 1999
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