Greek Salsa Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
For the Salsa:1/2 cup fat free crumbled feta cheese 1 cup halved grape or cherry tomatoes 1/4 cup pitted kalamata olives 1/4 cup minced fresh parsley 1/4 cup lemon juice 2 Tbsp olive oil 1 tablespoon freshly chopped oregano For the Chicken:1 1/2 lb boneless skinless chicken breasts1 tsp olive oil 2 lemons, cut into wedges salt & pepper to taste
1. Preheat oven to 450 degrees.
2. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator at least 2 hours.
3. Heat 1 tsp olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
4. Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts and into a large baking pan.
5. Bake 25-30 minutes, or until cooked through. Transfer chicken and lemons to a large platter. Top with salsa.
Serving Size: Serves 12
2. In a large bowl, combine feta, tomatoes, olives, parsley, lemon juice, 1/4 cup olive oil and oregano. Cover and chill in refrigerator at least 2 hours.
3. Heat 1 tsp olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Sear chicken, about 1-2 minutes each side; remove from heat.
4. Squeeze lemon wedges over chicken to coat. Place the squeezed lemon wedges around the chicken breasts and into a large baking pan.
5. Bake 25-30 minutes, or until cooked through. Transfer chicken and lemons to a large platter. Top with salsa.
Serving Size: Serves 12
Nutritional Info Amount Per Serving
- Calories: 272.4
- Total Fat: 13.6 g
- Cholesterol: 78.0 mg
- Sodium: 419.1 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 0.9 g
- Protein: 32.9 g
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