Feta Chicken with Roasted Asparagus
I’ve been cooking for a long time, but my earliest memory of cooking on my own is sometime around age 8. I had always helped in the kitchen, but a friend of my mom’s gave me a kids cookbook, and I set out to make curried chicken. From there, I continued helping my mom in the kitchen, and grew to love baking just as much. I like to think that my love for cooking was inspired by that cookbook…and I still have it in hopes to share with my kids someday!
Later, in high school, I began cooking dinner every night for my family. So even in high school, I was enamored with cookbooks. Its funny to think that when the “book fair” came to school, I bought cookbooks. This recipe is from one of the first cookbooks I ever bought myself. I have made it regularly for family dinners, girlfriend get-togethers, and even with my friend Rachael, who worked for a family that requested it all the time.
Feta- high in calcium, good source of protein, lower fat content and calories than most cheeses
Chicken- excellent source of protein, contains Vitamin B6 for energy and cardiovascular health, high in niacin, which protects against age related cognitive decline.
If I’ve cooked for you, you have probably had Feta Chicken. It must be good, because I even won over the husband with it. When we first met, the man didn’t even like chicken. Who doesn’t like chicken??? …well he loves it now ☺
So yes, I’ve been making this chicken a long time, and even though I have made some revisions over the years, it has remained my go-to chicken recipe. Its simple, healthy, and super flavorful. This time I served it with roasted asparagus (that may or may not have been drizzled with browned butter balsamic vinegar)…. Perfect weeknight dinner! What’s your favorite chicken recipe?
(adapted from Food & Wine: Quick from Scratch Chicken Cookbook)
4 boneless, skinless chicken breast halves
1 Tbsp Lemon juice
1 Tbsp Olive Oil
1 Tbsp Oregano
1 8 oz package of Athenos Garlic and Herb feta cheese
Sea Salt & Pepper
Preheat oven to 375°. Place chicken in roasting pan, and drizzle with olive oil, and lemon juice. Season generously with oregano, garlic powder, salt & pepper. Bake for 30 minutes, or until breasts are cooked through. Top the chicken with feta cheese, pressing any cheese that rolls off back onto the chicken and basting with pan juices.
Heat the broiler and place chicken back in oven. Broil until golden brown, about 2 minutes. Serve and enjoy!
1 bunch of asparagus
2 Tbsp olive oil
Preheat oven to 350°. Trim off ends of asparagus. Spread out on cookie sheet or roasting pan. Drizzle with olive oil, and season with sea salt and garlic powder. Roast for 10-12 minutes, turning asparagus halfway through until they begin to brown.
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5 Responses to “Feta Chicken with Roasted Asparagus”
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- Lauren: Congratulations!:) I check your blog from time to time and I really enjoy it.
- Staci: By the way, these have become my staple for bringing to potlucks, they’re tasty and rich and I’ve...
- Christina: Wow! These sound so delicious. Gluten free is an added plus in my book. I am always looking for GF recipes...
- zephra milde: Does anyone think these could be made without egg whites? Maybe flaxseed eggs instead? Any other...
- Danielle: How to you “slice them” I am terrible at cutting them into thin slices. They are so tough to...