Greek Feta Chicken

Put your broiler to good use in this quick, delicious chicken recipe. Add leftover feta to your next tossed salad.

Yield: 4 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 195
  • Calories from fat: 22%
  • Fat: 4.8g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 30.9g
  • Carbohydrate: 5.7g
  • Fiber: 0.0g
  • Cholesterol: 79mg
  • Iron: 0.0mg
  • Sodium: 233mg
  • Calcium: 0.0mg

Ingredients

  • 1 (8-ounce) carton plain low-fat yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon pepper
  • 1 large clove garlic, minced
  • 4 (4-ounce) skinned, boned chicken breast halves
  • Vegetable cooking spray
  • 1/4 cup plus 1 tablespoon crumbled feta cheese
  • 1 tablespoon chopped fresh parsley

Preparation

  1. Combine first 6 ingredients in a large heavy-duty, zip-top plastic bag; add chicken. Seal bag and shake until chicken slices are well coated. Marinate chicken in refrigerator 30 minutes.
  2. Remove chicken from marinade, reserving marinade. Place chicken on a rack in a broiler pan coated with cooking spray. Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 minutes. Turn chicken; spoon reserved marinade over chicken, and top with feta cheese. Broil 7 minutes or to desired degree of doneness. Sprinkle with parsley.
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