Flavorful meals need not require hours in the kitchen, and this recipe proves the theory. A quick drizzling of olive oil and a sprinkling of sea salt, black pepper and oregano could be all a chicken breast needs before baking. But add some minced garlic, a scattering of crumbled feta and a hefty dose of fresh lemon juice and baked chicken goes over the top.
This dish multiplies beautifully when serving a crowd for a luncheon or dinner, and pairs deliciously with creamed spinach (homemade or from your supermarket’s freezer section) and orzo pasta that has been cooked in chicken broth.
Preheat oven to 350 degrees F. Season chicken on both sides with salt and pepper. Combine olive oil and garlic in a small bowl and drizzle over the chicken breasts. Rub oil mixture into each breast and place in a glass baking dish. Sprinkle oregano evenly over each breast, then follow with the crumbled feta cheese. Pour lemon juice over the chicken and bake, uncovered, for 30 minutes.
- 4 boneless, skinless chicken breast halves
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/2 teaspoon dried oregano
- 1 3.5-ounce package reduced-fat crumbled feta cheese
- 1/2 cup freshly squeezed lemon juice, the juice from approximately 2
- 3 lemons
Makes 4 servings.
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