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)Directions
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)