Chicken Breast with Feta and Artichoke
This chicken breast with feta and artichoke is a life-saving weeknight dinner recipe. For those times when it seems like there aren’t enough hours in the day between work, commute, family, and maintaining a healthy lifestyle, this recipe simply requires whipping up a quick marinade the night before, then dinner is on the table the very next evening in under 20 minutes.
This particular recipe makes eight servings — perfect if you’re cooking for the whole family or for a week’s worth of protein for yourself.
Total Time: 1 hr. 28 min. Prep Time: 10 min. Cooking Time: 18 min. Yield: 8 servings
21 Day Fix portions:
1G, 1R, 1/2 B
Ingredients: 1 cup nonfat plain yogurt 4 cloves garlic, finely chopped 3 Tbsp. chopped fresh oregano, divided use 2 Tbsp. chopped fresh parsley, divided use 1½ tsp. fresh lemon juice 1 tsp. ground black pepper 8 (4-oz. each) raw chicken breasts, boneless, skinless 1 cup crumbled feta cheese (about 5 oz.) 1 medium tomato, chopped ½ cup canned artichoke hearts, packed in water, drained ½ cup sun-dried tomatoes, chopped, reconstituted in hot water for 10 minutes, drained Nonstick cooking spray
Preparation: 1. Combine yogurt, garlic, 2 Tbsp. oregano, 1 Tbsp. 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 1 Tbsp.oregano, and 1 remaining Tbsp. 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 each piece with 1 rounded Tbsp. of cheese mixture. Bake for 5 to 8 minutes, or until the cheese is lightly browned.
