Chicken Breast With Feta and Artichoke
SERVINGS 8
Ingredients
- 1 cup non fat yogurt plain
- 4 cloves garlic
- 3 Tbsp. oregano divided use
- 2 Tbsp. parsley divided use
- 1½ tsp. lemon juice
- 1 tsp. black pepper
- 8 chicken breasts 4-oz. each
- 1 cup feta cheese about 5 oz.
- 1 tomatoes
- ½ cup artichoke drained
- ½ cup sun-dried tomatoes reconstituted in hot water for 10 minutes, drained
- Nonstick cooking spray
Instructions
- Combine yogurt, garlic, 2 Tbsp. oregano, 1 Tbsp. parsley, lemon juice, and pepper in a medium bowl; whisk to blend.
- Place chicken in a glass dish. Top with yogurt mixture. Marinate in the refrigerator, covered, turning once, for at least 1 hour and up to overnight.
- Preheat grill or broiler on high.
- Combine cheese, tomato, artichoke hearts, sun-dried tomatoes, remaining 1 Tbsp. oregano, and 1 remaining Tbsp. parsley in a large bowl; mix well. Set aside.
- Grill or broil chicken for 4 to 5 minutes on each side, or until no longer pink in the middle. Set aside.
- Heat oven 350° F.
- Place chicken on a baking pan lightly coated with spray. Top each piece with 1 rounded Tbsp. of cheese mixture.
- Bake for 5 to 8 minutes, or until the cheese is lightly browned.
Notes
Container Equivalents
½ Green
1 Red
½ Blue
2B Mindset Plate It!
A protein and accessory as part of lunch or dinner.
Nutrition
Calories: 2979kcalCarbohydrates: 111gProtein: 436gFat: 83gSaturated Fat: 34gCholesterol: 1296mgSodium: 5109mgPotassium: 10420mgFiber: 34gSugar: 53gVitamin A: 5925IUVitamin C: 109mgCalcium: 2183mgIron: 32mg
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