Feta Chicken Bake
Tender chicken baked with creamy feta, sun-dried tomatoes, spinach and basil. Perfect for serving with rice or pasta.
Servings: 4
Ingredients
- 1 lb boneless skinless chicken breasts thinly sliced or cutlets
- 1/2 sweet onion sliced thin
- 5 cloves garlic minced
- 1/3 cup chicken broth
- 8 oz feta cheese block
- 2 cups cherry tomatoes or grape tomatoes
- 2 tbsp sundried tomatoes + 2 tsp oil from jar thinly sliced
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 cups baby spinach roughly chopped
- 1/2 cup basil thinly sliced
Instructions
- Preheat oven to 375 degrees F.
- In a large baking dish, add onions, garlic and sundried tomatoes and broth.
- Arrange chicken along the edges of the baking dish and feta in the middle. Top the chicken breasts with oil from sundried tomatoes and seasonings (garlic and onion powder, paprika, salt + pepper). Evenly distribute cherry tomatoes around the dish.
- Bake for 20 minutes. Remove from oven to break up feta cheese with a spatula and gently burst some tomatoes using a wooden spoon or fork (be careful- when tomatoes burst they can shoot out hot liquid) . Return to oven and bake an additional 10 minutes.
- Remove from oven and mash feta and tomatoes with a fork to form a smooth sauce. Stir in spinach and return to oven for 5 minutes. The thickest part of the chicken should be cooked to a minimum internatl temperature of 165 degrees.
- Top with basil and serve over pasta, rice, or roasted potatoes. Optional: top with extra feta or parmesan cheese.
Nutrition
Calories: 327kcal | Carbohydrates: 12g | Protein: 35g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 1023mg | Potassium: 878mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2349IU | Vitamin C: 27mg | Calcium: 335mg | Iron: 2mg
