Name: Chicken Breast With Feta and Artichoke
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 cup nonfat plain yogurt; 4 cloves garlic (finely chopped); 3 Tbsp. chopped fresh oregano (divided use); 2 Tbsp. chopped fresh parsley (divided use); 1½ tsp. fresh lemon juice; 1 tsp. ground black pepper; 8 (4-oz. each) raw chicken breasts, boneless, skinless; 1 cup crumbled feta cheese ((about 5 oz.)); 1 medium tomato (chopped); ½ cup canned artichoke hearts (packed in water, drained); ½ cup sun-dried tomatoes (chopped, reconstituted in hot water for 10 minutes, drained); Nonstick cooking spray

This chicken breast with feta and artichoke is a life-saving weeknight dinner recipe.

This particular recipe makes eight servings in less than 20 minutes — perfect if you’re cooking for the whole family or for a week’s worth of protein for yourself.

Marinating chicken breasts in tart yogurt, lemon juice, garlic, and spices not only steeps it in brilliant flavors, but it also tenderizes the chicken for a juicy and delicious main course.

Though the marinade is technically enough to finish off this dish, we’ve added an extra punch of fiber and nutrients with a savory mix of sun-dried tomatoes and artichokes.

Top with feta cheese to tie together all of the Mediterranean flavors.

This easily adaptable dish can be paired with any side. If you’re looking to add carbs to the meal, complement the chicken’s zesty flavor profile with the hearty sweetness of Mashed Sweet Potatoes.

Or if you’ve had your fill of carbs for the day, try this Kale and Broccoli Matchstick Salad with Hazelnuts for a crisp, earthy, and cool accompaniment to the warm poultry.

3.9 from 40 votes

Chicken Breast With Feta and Artichoke

A yummy and healthy Greek-inspired chicken dish!

Course Main Course

Cuisine Greek

Keyword chicken

Prep Time 10 mins

Cook Time 18 mins

Total Time 28 mins

Servings 8 servings

Calories 216 kcal

Author BODi

Ingredients

1 cup nonfat plain yogurt
4 cloves garlic finely chopped
3 Tbsp. chopped fresh oregano divided use
2 Tbsp. chopped fresh parsley divided use
1½ tsp. fresh lemon juice
1 tsp. ground black pepper
8 (4-oz. each) raw chicken breasts, boneless, skinless
1 cup crumbled feta cheese (about 5 oz.)
1 medium tomato chopped
½ cup canned artichoke hearts packed in water, drained
½ cup sun-dried tomatoes chopped, reconstituted in hot water for 10 minutes, drained
Nonstick cooking spray

Instructions

Combine yogurt, garlic, 2 Tbsp. oregano, 1 Tbsp. parsley, lemon juice, and pepper in a medium bowl; whisk to blend.
Place chicken in a glass dish. Top with yogurt mixture. Marinate in the refrigerator, covered, turning once, for at least 1 hour and up to overnight.
Preheat grill or broiler on high.
Combine cheese, tomato, artichoke hearts, sun-dried tomatoes, remaining 1 Tbsp. oregano, and 1 remaining Tbsp. parsley in a large bowl; mix well. Set aside.
Grill or broil chicken for 4 to 5 minutes on each side, or until no longer pink in the middle. Set aside.
Heat oven 350° F.
Place chicken on a baking pan lightly coated with spray. Top each piece with 1 rounded Tbsp. of cheese mixture. Bake for 5 to 8 minutes, or until the cheese is lightly browned.

Nutrition Facts

Chicken Breast With Feta and Artichoke

Amount Per Serving (1 serving)

Calories 216 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 4g25%

Cholesterol 91mg30%

Sodium 440mg19%

Carbohydrates 7g2%

Fiber 2g8%

Sugar 4g4%

Protein 30g60%

* Percent Daily Values are based on a 2000 calorie diet.

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Photos by Kirsten Morningstar