Wednesday, June 10, 2009

Feta Chicken


This recipe is really easy, so colorful and pretty, healthy and very tasty. A lady from our old church brought this to me after I had my first baby, and I loved it so much, I had to have the recipe.


6 Boneless skinless chicken breast halves or 12 tenderloins (about 2 lb.)
3 – 4 Tbsp. Lemon juice
1/4 tsp. salt
1/4 tsp. black pepper
(4 oz.) Traditional crumbled feta cheese (I use reduced fat and can't tell a difference)
1/4 – 1/2 cup finely chopped red pepper (I use half a pepper)
1/4 - 1/2 cup finely chopped fresh parsley (I use about half a bunch)
Preheat oven to 350F. Arrange chicken in 13x9-inch baking dish. Drizzle with 1 Tbsp. of the lemon juice. Season with salt and black pepper. Top with feta cheese; drizzle with remaining 2-3 Tbsp. lemon juice. Bake for 35 to 40 minutes or until chicken is cooked through. Sprinkle with red pepper and parsley. You can leave off the red pepper and/or parsley if you don't like these. We like to serve this over a bed of rice.

WW Points: 5 points for 1 breast half or 2 tenderloins (if you used reduced fat feta cheese)


  1. do you bake the feta on the chicken or put on after it is done?

  2. yes, you bake it on the chicken. You only add the veggies after it's baked. Thanks for asking!

  3. I baked the cheese and it was good!

  4. From Paula, "the feta chicken is great"

  5. From Rachel, "Hey Amber! I tried your Feta Chicken recipe the other day and wanted to tell you "YUMMY!!!!!" Very delicious, moist and easy. Will definitely use that again. Thanks for sharing!!"