Baked Greek Chicken
Spinach-Kale Chopped Salad with Feta Dressing
Wine Recommendation
Francis Coppola Diamond Collection Chardonnay
Ingredients
- 6 (8-oz) bone-in chicken breasts
- ½ tsp salt
- ½ tsp pepper
- ½ tsp dried oregano
- 2 Tbsp olive oil
- 1 pint grape tomatoes
- 1 cup pitted kalamata olives
- 1 red onion, cut into wedges
- 2 (14-oz) cans quartered artichoke hearts, drained
- 1 lemon, cut into wedges
Instructions
- Preheat oven to 400°F. Sprinkle chicken with salt, pepper, and oregano.
- Cook chicken, in batches, in hot oil in a large nonstick skillet over medium-high heat 2 to 3 minutes per side or until browned.
- Place chicken in a roasting pan coated with cooking spray; surround chicken with tomatoes, olives, onion, artichokes, and lemon wedges.
- Bake 20 to 25 minutes or until chicken is done and vegetables are tender.
Side Dish Ingredients
- ½ cup crumbled feta cheese, divided
- ¼ cup olive oil
- 3 Tbsp lemon juice
- 1 Tbsp red wine vinegar
- ¼ tsp Greek seasoning (or use dried oregano)
- 1 (8-oz) pkg baby kale-spinach mix
- ½ cup thinly sliced red onion
- 1 cucumber, chopped
Side Dish Instructions
- Whisk together 2 Tbsp cheese, oil, lemon juice, vinegar, and seasoning in a large bowl. Add kale mix, onion, and cucumber; toss. Sprinkle with 6 Tbsp cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
478
|
132
|
610
|
| Fat (g) | 27 | 12 | 39 |
| Sat. Fat (g) | 5 | 3 | 8 |
| Protein (g) | 41 | 3 | 44 |
| Carb (g) | 14 | 4 | 18 |
| Fiber (g) | 3 | 2 | 5 |
| Sodium (mg) | 1048 | 158 | 1206 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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