Mediterranean Chicken with Feta
This one pan, healthy, low-carb meal is perfect for both busy weeknights AND company! It tastes fancy but it's easy to make! Juicy, tender chicken in just minutes. It's an amazing meal everyone will love!
Servings: 4
Ingredients
For the chicken:
- ¼ cup lemon juice
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon salt
- ½ teaspoon pepper
- 4 boneless skinless chicken breasts
- ½ cup feta cheese crumbles
- 1 tablespoon chopped green onions
For the optional Mediterranean salsa:
- 2 large tomatoes, chopped
- ½ cup chopped red onion
- ½ cup sliced black olives
- 2 tablespoon finely chopped parsley (for color)
Instructions
One to two hours prior to cooking:
- Mix the lemon juice, olive oil, oregano, salt and pepper in a bowl.¼ cup lemon juice, 2 tablespoons olive oil, 1 teaspoon dried oregano, ¼ teaspoon salt, ½ teaspoon pepper
- Pour the marinade into a large ziplock bag. Add the chicken breasts, close the bag squeezing most of the air out, and squish the chicken around a little to get it all coated. Place the bag in the refrigerator for one to two hours.4 boneless skinless chicken breasts
One hour prior to serving:
- Preheat the oven to 375 degrees. Place chicken in a baking dish, top with the feta and green onions and place in the oven.½ cup feta cheese crumbles, 1 tablespoon chopped green onions
- Optional: While the chicken is cooking, combine the tomato, onion, olives, and parsley to make the Mediterranean-style salsa, if desired.2 large tomatoes, chopped, ½ cup chopped red onion, ½ cup sliced black olives, 2 tbsp finely chopped parsley (for color)
- Cook for about 30-40 minutes, until the chicken is done.
- Serve the lemon feta chicken topped with the optional tomato, onion, and olive mixture.
Notes
Prep Tips:
- Choose chicken breasts that are similar in size and thickness so they cook evenly.
- Marinate the chicken for 1–2 hours for the best flavor, but avoid marinating much longer, as the lemon juice can start to break down the meat and make it mushy.
- Use an instant-read thermometer to check for doneness. The chicken is ready when it reaches an internal temperature of 165 degrees.
- Let the chicken rest under loosely tented foil for 5–10 minutes after baking to keep it juicy and tender.
- Swap the black olives for Kalamata olives for a more traditional Mediterranean flavor.
- Add a sprinkle of fresh dill or basil along with the parsley.
- Serve with grilled zucchini or roasted peppers for even more Mediterranean flair.
Serving Suggestions:
- Serve over rice, couscous, or orzo.
- Pair with roasted potatoes or a crisp green salad.
- Serve with warm pita bread on the side.
Storage:
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Store the Mediterranean salsa separately for the freshest flavor and texture.
- Freeze the cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating. (The salsa is best made fresh rather than frozen.)
- Reheat the chicken gently in the oven at 325 degrees, or in the microwave until heated through.
Nutrition
Calories: 245kcal | Carbohydrates: 2g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 486mg | Potassium: 445mg | Sugar: 1g | Vitamin A: 130IU | Vitamin C: 7.5mg | Calcium: 106mg | Iron: 0.7mg
