Elizabeth Tipton

Greek Feta Chicken March 10, 2014

Filed under: Uncategorized — Elizabeth @ 3:58 pm

GREEK FETA CHICKEN
Hands-on time up-front: 10 minutes
Then marinate: 30 minutes
Then oven time: 15 minutes
Serves 4 (or 8 with 2 pounds chicken)

* 1 cup low-fat yogurt
* 1 clove garlic, minced
* 1/2 teaspoon dried oregano
* 1/4 teaspoon black pepper
* 1 pound boneless, skinless chicken breasts (or 2 pounds for
`planned-overs’)

* 1/3 cup feta cheese, crumbled (or 2/3 cup for 2 pounds chicken)

Whisk together the yogurt, garlic, oregano and black pepper in a large
bowl. Cut the breasts into serving pieces and stir into the yogurt.
Cover and refrigerate for 30 minutes.

Place an oven rack just below the broiler and preheat the broiler.
Cover a baking sheet with foil. Remove the chicken from the yogurt
(discard what remains) and arrange smooth-side down on the foil,
thicker pieces in the center where they’ll be closer to the heat.
Broil the chicken for 6 minutes, then turn over. Sprinkle with feta
and broil for another 5 minutes or until a knife inserted in the
center shows juice that runs clear.
NUTRITION ESTIMATE Per Serving: 168 Cal; 4g Tot Fat; 2g Sat Fat; 2g
Carb; 0g Fiber; 224mg Sodium; 78mg Cholesterol; Weight Watchers 4 points

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