Healthy Easy Feta Chicken For Two Recipes

SPINACH AND FETA CHICKEN

Steps:

• Preheat the oven to 375˚F.
• Thaw the spinach and wring as much of the water from it as possible.
• In a large bowl, combine the cream cheese with the garlic powder, salt, pepper, nutmeg, and cayenne pepper and mix until combined. Stir in the milk and then the feta cheese and spinach, mixing until combined.
• Place the chicken breasts flat in a single layer in the bottom of a large casserole dish. Spread the chicken with the spinach mixture and then sprinkle the mozzarella cheese evenly over the top.
• Bake for approx 40-50 minutes on the middle rack of the oven until the chicken is cooked through (165˚F internal temp)
• Garnish with grape tomatoes and serve hot! Enjoy!

EASY FETA-CHICKEN BAKE

Steps:

• Heat oven to 350°F.
• Place chicken in 13x9-inch baking dish sprayed with cooking spray.
• Drizzle with 1 Tbsp. lemon juice. Season with black pepper. Top with cheese; drizzle with remaining lemon juice.
• Bake 35 to 40 min. or until chicken is done (165°F). Top with red peppers and parsley.

FANTASTIC FETA CHICKEN

Steps:

• Arrange chicken in 13X9-inch baking dish.
• Drizzle with 1 tablespoon of the juice.
• Sprinkle with oregano and pepper.
• Top with cheese; drizzle with remaining 1 tablespoon juice.
• Bake at 350°F for 30 to 35 minutes or until cooked through.

FETA CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
• Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
• Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

LEMON CHICKEN WITH FETA ORZO

Steps:

• Equipment: large pan for chicken, small pot for orzo, grater, strainer
• In your small pot, add water and season heavily with salt. Once the water is boiling, add the orzo to the pot.
• Place your large pan over high heat. Grab your chicken thighs and season both sides generously with salt and pepper. Drizzle the pan with olive oil and add 1 tablespoon of butter. Add the chicken thighs to the hot pan.
• Smash your garlic, breaking apart the cloves but leaving the paper on, set aside. Zest your lemon, always rotating the lemon to a new spot that's not white. Cut your lemon into wedges and set aside.
• Check the underside of the chicken thighs, they should be browned nicely after having cooked for about 6 minutes. Flip the thighs to brown the other side. Add the smashed garlic to the pan. Now squeeze your lemon wedges all over the chicken and toss the wedges into the pan. Add your lemon zest, white wine, and feta water to the pan.
• Grab a bowl for your orzo. To the bowl, add well-crumbled feta, a drizzle of olive oil, Aleppo chili powder, dried dill, and mix well. Strain the orzo through a strainer and add to the bowl. Toss to combine and salt and pepper to taste.
• Back over to the chicken thighs. Tilt your pan and, using a spoon, baste the chicken with its sauce. Take the pan off the heat and crumble in 2 tablespoons of butter to finish the sauce.
• To serve, plate a pile of orzo. Add several chicken thighs on top, add lemon wedges, add garlic cloves (that have released from their paper), and spoon your sauce over the entire dish.

HEALTHY, EASY FETA CHICKEN FOR TWO

Steps:

• Fillet the chicken breast into two pieces of equal size. (This is easier if the chicken breast is partially frozen).
• Mix the vinegar, lemon juice, oil, pepper and oregano. Marinate the chicken in the mixture for 1 hour (or more).
• Saute the chicken over medium-high heat, 10 minutes on each side.
• Sprinkle feta over each fillet.