5-Ingredient Baked Chicken With Feta And Lemon
User Reviews
5
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Prep Time
7 mins
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Cook Time
18 mins
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Total Time
25 mins
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Servings
4
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Calories
389 kcal
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Course
Main Course
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Cuisine
Greek
5-Ingredient Baked Chicken With Feta And Lemon
Description
The 5-Ingredient Baked Chicken With Feta And Lemon calls for slicing medium to large chicken breasts thinly or pounding them to about 2cm thickness. This ensures even and quick cooking. The chicken is seasoned with salt and pepper, then topped generously with crumbled feta. A sprinkle of dried oregano adds herbal aroma, while olive oil and fresh lemon juice provide moisture and acidity that balance the salty cheese.
During baking at 410°F for around 17 minutes, the feta softens and slightly browns, melding with the lemony oil to flavor the chicken. The thin cut results in juicy, tender meat without long cooking. The dish is simple, yet the lemon and feta elevate a plain chicken breast with Mediterranean flair.
The recipe is versatile for serving: it fits easily alongside sautéed frozen vegetables, roasted Mediterranean veggies, or potatoes in various forms. It can also be placed over pasta with sauce spooned on top. Leftovers store well in the fridge and reheat gently for future meals, and the feta topping lends itself well to adaptations using other cheeses or additional ingredients like sundried tomatoes or olives.
Ingredients
- 2 chicken breast medium to large
- salt
- black pepper
- 7 ounces feta cheese crumbled
- 1.5 teaspoons oregano dried
- ¼ cup olive oil
- 1 lemon (juice)
Instructions
- Pre-heat the oven to 410F/210C.
- Use a large sharp knife to (carefully) slice each chicken breast in half across the width so that it's no more than roughly 2cm thick. Place in a medium to large baking dish. Sprinkle generously all over with salt and pepper.
- Pile the feta cheese (crumbled) onto the 4 chicken breast halves. Sprinkle with the dried oregano, then drizzle over the olive oil and lemon juice.
- Bake the chicken for around 17 minutes, or until the inside is 165F/74C. If you don't have a meat thermometer, it's ready when the inside is white in the thickest part and the juices run clear.
Notes
- Slice chicken breasts thinly or pound between plastic wrap to about 2cm thickness for quick, even cooking.
- Serve with sautéed frozen vegetables, Mediterranean roasted veggies, or potatoes for a complete meal.
- Leftover chicken stores refrigerated up to 3 days; reheat gently in the microwave in short bursts.
- Consider substituting feta with other cheeses like goat cheese or parmesan, and adding extras like sundried tomatoes or olives.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 5g | 2% |
| Protein | 31g | 62% |
| Fat | 27g | 42% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 116mg | 39% |
| Sodium | 698mg | 29% |
| Potassium | 496mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 262IU | 5% |
| Vitamin C | 16mg | 18% |
| Calcium | 269mg | 27% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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