Eat Skinny Be Skinny: Feta Chicken and Vegetables

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I’m on a cooking streak and amazingly, everything I make turns out great! [In Elliot eats it without making a face!] I vowed last week [after my third meal of just a plain chicken breast and instant noodles] that I would start cooking actual meals from actual recipes.  After my first attempt turned out amazing [see my herb-crusted salmon] I decided to try another recipe, this time featuring my forever lover chicken.  And it was another success!

The recipe, featured below, is a great way to give your ordinary chicken and veggie dinner a nice, Mediterranean flair. [Because, honestly, we’d all rather be eating this overlooking the Mediterranean]. This recipe is also very versatile and easily changed! We had two containers of baby zucchini and I needed to use them up so I featured them instead of the peppers that the recipe called for.  This recipe is courtesy of Cooking Light. Visit the link to see the original!

Feta Chicken with Vegetables


  • 1  tablespoon  all-purpose flour
  • 1/2  teaspoon  dried  thyme
  • 1/4  teaspoon  black pepper
  • 1/8  teaspoon  salt
  • 2  skinned, boneless chicken breasts
  • 2  teaspoons  olive oil
  • 2/3  cup  zucchini strips
  • 1/2  cup  vertically  onion
  • 1/3  cup  fat-free  chicken broth
  • 1  teaspoon  white wine vinegar [or cooking white wine]
  • 1/4  cup  (1 ounce) crumbled fat free feta cheese, divided
  • 1 whole wheat pita, cut in half


  1. Combine first 4 ingredients in a shallow dish and dredge chicken in flour mixture.
  2. Heat oil in a skillet coated with olive oil. Add chicken, and cook 5-6 minutes on each side or until browned. Remove chicken from pan but keep warm.
  3. Add zucchini, onion, broth, and vinegar to pan and cook 5 minutes or until vegetables are soft, stirring frequently. Spoon vegetable mixture into a bowl and stir in 2 tablespoons cheese.
  4. Return the chicken to pan [same one you used for the vegetables] and sprinkle with 2 tablespoons cheese. Cover and cook over low heat 3-5 minutes or until cheese melts.
  5. Grill pita halves on grill until crispy. Cover with olive oil, if preferred.
  6. Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano sprigs, if preferred.

Nutritional Information: 245 calories, 10 g.m. of fat, 30 g.m. protein

With the leftover zucchini, feta cheese and some grape tomatoes I had lying around, I mixed up a nice, fresh salad with some romaine hearts. I added a few croutons and dressed in a white-balsamic dressing. The best answer to left over vegetables!

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