Eat Skinny Be Skinny: Feta Chicken and Vegetables
PIN IT!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
Ingredients
- 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
Preparation
- Combine first 4 ingredients in a shallow dish and dredge chicken in flour mixture.
- 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.
- 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.
- 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.
- Grill pita halves on grill until crispy. Cover with olive oil, if preferred.
- 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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