Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 oz feta cheese, crumbled
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and lightly grease a baking dish with cooking spray or olive oil.
- Step 2: In a medium bowl, combine the cherry tomatoes, olive oil, dried oregano, salt, and pepper. Toss until the tomatoes are well coated.
- Step 3: Place the chicken breasts in the prepared baking dish and season them with salt and pepper on both sides.
- Step 4: Spoon the tomato mixture over the chicken breasts and crumble the feta cheese on top of everything evenly.
- Step 5: Bake in the preheated oven for about 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Step 6: Remove from the oven and let it rest for a few minutes before garnishing with fresh basil leaves. Serve warm!
Notes
- To store leftovers, keep the baked feta chicken in an airtight container in the refrigerator for up to three days, ensuring it's fully cooled before sealing.
- When reheating, gently warm the chicken in the oven at 350°F (175°C) for about 15-20 minutes to maintain its moisture and flavor.
- For a delightful serving suggestion, pair the baked feta chicken with a side of quinoa or a fresh green salad to complement its rich flavors.
- A helpful chef's tip is to let the chicken rest for a few minutes after baking; this allows the juices to redistribute, resulting in a juicier and more flavorful dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with feta and vegetables
- Calories: 350
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 3g