Quick n Easy Baked Chicken With Feta And Lemon
These juicy and tender chicken breasts with feta and lemon make a perfect crowd-pleasing midweek meal option! Simply cover thin chicken breasts with crumbled feta cheese, oregano, olive oil and lemon juice and bake for just 17 minutes. This is a restaurant-quality dinner that also happens to be gluten-free and keto-friendly, but no one will believe how easy it was to make.
Prep Time: 7 mins
Cook Time: 18 mins
Total Time: 25 mins
Servings: 4
Equipment
set of 3 baking dishes
digital meat thermometer
Ingredients:
2 chicken breasts medium to large
salt and pepper
7 ounces feta cheese crumbled
1.5 teaspoons dried oregano
¼ cup olive oil
1 lemon (juice)
Instructions:
Pre-heat the oven to 410F/210C.
Use a large sharp knife to (carefully) slice each chicken breast in half across the width so that it’s no more than roughly 2cm thick. Place in a medium to large baking dish. Sprinkle generously all over with salt and pepper.
2 chicken breasts,salt and pepper
Pile the feta cheese (crumbled) onto the 4 chicken breast halves. Sprinkle with the dried oregano, then drizzle over the olive oil and lemon juice.
7 ounces feta cheese,1.5 teaspoons dried oregano,¼ cup olive oil,1 lemon
Bake the chicken for around 17 minutes, or until the inside is 165F/74C. If you don’t have a meat thermometer, it’s ready when the inside is white in the thickest part and the juices run clear.
Notes:
Chicken breasts: These are generally quite large where I live, so I slice them in half across the width using a very sharp knife. This way, they cook through in around 17 minutes. I also find that’s enough meat for each person with simple sides.
If you prefer, place the meat between 2 sheets of plastic wrap and hit with a rolling pin or meat tenderizer until roughly 2cm thick all over. If you choose this method, 1 piece of chicken will serve 2 people, or you can cut them in half before baking.
How to serve: Serve with a simple veggie side dish such as 10-minute sautéed frozen broccoli or sautéed frozen green beans, or Mediterranean roast vegetables.
Add potatoes such as french fries or mashed potatoes (or simply toasted bread with olive oil and salt to keep things super simple).
Alternatively, serve on top of pasta, spooning over plenty of the sauce.
Variations: Switch the feta for a different cheese such as goat cheese, ricotta, parmesan/kefalotyri or even a strong cheddar. Add sundried tomatoes, jarred artichokes, olives, different dried herbs or spinach/arugula (rocket) under the feta cheese.
Storage: Once cooked, you can store the chicken in the fridge for up to 3 days as long as it’s well covered or in an airtight container. Reheat gently (on 80% power) in the microwave in 30-second bursts until piping hot again. Leftovers are great made into a toastie/grilled cheese sandwich for lunch!
Nutritional Info:
Calories: 389kcal | Carbohydrates: 5g | Protein: 31g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 698mg | Potassium: 496mg | Fiber: 1g | Sugar: 1g | Vitamin A: 262IU | Vitamin C: 16mg | Calcium: 269mg | Iron: 1mg