Greek Salsa Chicken
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Greek Salsa Chicken calories by ingredient
Number of Servings: 5
Ingredients
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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 breasts
1 tsp olive oil
2 lemons, cut into wedges
salt & pepper to taste
Directions
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