Feta Chicken Bake
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
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Total Time
40 mins
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Servings
6
-
Calories
267 kcal
-
Course
Main Course, Dinner
Feta Chicken Bake
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After trying this Feta Chicken Bake you will never believe the “chicken is boring” argument again. With just one pan and 30 minutes you’ve got tender chicken in a rich, creamy, tomato sauce that will completely elevate your weeknight dinner.
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Ingredients
- 1 lbs chicken breast 3-4 breasts
- 6 garlic cloves
- 1 shallot small
- 1 cup cherry tomato
- 1 block feta cheese 8 oz
- 3-4 talks basil fresh
- 1 tbsp neutral cooking oil cultured oil or olive oil, generic cooking oil
- 1 tbsp Italian seasoning
- 2 tbsp balsamic vinegar
Instructions
- Preheat the oven to 350°F.
- Dice cherry tomatoes and shallot into small pieces. Mince garlic if desired.
- Then add oil, garlic, diced tomatoes, and shallots to a pyrex baking dish. Situate the block of feta in the center of the dish and then chicken breasts spaced around it. Sprinkle the Italian seasoning over the chicken breasts.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F.
- Take the chicken breasts out of the pan. Cut the chicken breasts into bite size pieces.
- With the chicken removed from the pan, use a large spoon to spread the feta all around the dish. Then add the diced chicken back into the pan.
- Mix everything together and then transfer to serving plates. Drizzle with balsamic glaze and enjoy!
Notes
- Store in an airtight container for 3-5 days. Reheat in the microwave for 60-90 seconds until warm throughout.
- Serve with spaghetti squash, pasta, on salad, or on its own! To make spaghetti squash (how I served mine) here's how to do it.
- Cut the spaghetti squash in half and use a spoon to remove the seeds from the center.
- Spray the squash with cooking spray or brush with olive oil. Season with salt + pepper.
- Place the squash face down on a greased baking sheet. Bake for 30 minutes at 350°F or until the squash can be easily shredded with a fork.
- Remove it from the oven once it’s finished cooking and let cool slightly before attempting to handle.
- Use a fork to shred it and dispose of all outer shell.
- Cut the spaghetti squash in half and use a spoon to remove the seeds from the center.
- Spray the squash with cooking spray or brush with olive oil. Season with salt + pepper.
- Place the squash face down on a greased baking sheet. Bake for 30 minutes at 350°F or until the squash can be easily shredded with a fork.
- Remove it from the oven once it’s finished cooking and let cool slightly before attempting to handle.
- Use a fork to shred it and dispose of all outer shell.
Nutrition Information
Show Details
Serving
1 serving
Calories
267kcal
(13%)
Carbohydrates
4g
(1%)
Protein
28g
(56%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Cholesterol
106mg
(35%)
Sodium
700mg
(29%)
Potassium
394mg
(8%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 267kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 106mg | 35% |
| Sodium | 700mg | 29% |
| Potassium | 394mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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