Herbed Feta-Lemon Chicken
Feta Roasted Vegetables
Wine Recommendation
19 Crimes Hard Chardonnay
Ingredients
- 1 lemon
- ¾ lb boneless skinless chicken breasts
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 Tbsp olive oil, divided
- ¼ cup crumbled feta cheese
- 2 Tbsp chopped fresh dill
- 1 small clove garlic, minced
Instructions
- Cut lemon in half. Grate zest and squeeze juice from 1 lemon half into a glass measuring cup. Set remaining lemon half aside.
- Sprinkle chicken with ⅛ tsp each salt and pepper Cook chicken in ½ Tbsp hot oil in a skillet over medium-high heat 4 to 5 minutes per side or until chicken is browned. Add lemon half, cut side down; cook 2 minutes or until browned. Remove lemon half from skillet.
- Add cheese, dill, 1½ Tbsp oil, ⅛ tsp each salt and pepper, and garlic to lemon zest and juice in measuring cup, stirring to combine. Spoon mixture over chicken skillet; cook 3 minutes or until thoroughly heated.
Side Dish Ingredients
- ¼ lb fingerling potatoes, halved
- 1 small red bell pepper, sliced
- ½ red onion, sliced
- 1 cup grape tomatoes
- 1 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- ¼ cup crumbled feta cheese
Side Dish Instructions
- Preheat oven to 450°F. Toss together all ingredients except cheese on a large rimmed baking sheet; spread in a single layer. Bake 15 minutes.
- Sprinkle cheese over vegetables. Cook 5 minutes longer or until vegetables are lightly browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
380
|
185
|
565
|
| Fat (g) | 22 | 11 | 33 |
| Sat. Fat (g) | 6 | 4 | 10 |
| Protein (g) | 41 | 5 | 46 |
| Carb (g) | 3 | 22 | 25 |
| Fiber (g) | 0 | 4 | 4 |
| Sodium (mg) | 540 | 335 | 875 |
| T. Sugs (g) | 1 | 5 | 6 |
| A. Sugs (g) | 0 | 0 | 0 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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