CHICKEN BREAST WITH FETA AND ARTICHOKE
A yummy and healthy Greek-inspired chicken dish!
Provided by Beachbody
Categories Main Course
Time 28m
Number Of Ingredients 12
Steps:
- 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 : ServingSize 1 serving, Calories 216 kcal, Carbohydrate 7 g, Protein 30 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 440 mg, Fiber 2 g, Sugar 4 g
BAKED PARMESAN AND ARTICHOKE HEART CHICKEN
This is a great meal for dinner parties because it can be prepped in advance and then placed in the oven when ready. If feeding a crowd, use a bigger baking dish and double the recipe. If you are doubling the recipe in one dish you may not need to double the amount of oil. Try adding just enough oil to cover the chicken.
Provided by Linda Spiker
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and place oven rack in center position
- Prep all the ingredients
- Combine all ingredients in a 8x13" baking dish except half of the parmesan cheese and the chicken tenders
- Stir until well mixed
- Add chicken and toss well, top with remaining parmesan cheese
- Bake for 30 minutes
- Serve alone or over rice, pasta or cauliflower rice
QUICK AND EASY BROILED ARTICHOKE CHICKEN WITH FETA
Broiled Artichoke Chicken with Feta Cheese is a quick and easy dinner idea that is perfect for a weeknight family meal but special enough for guests. Ready in under 30-minutes, this recipe will become a regular on your menu!
Provided by Snug and Cozy Life
Categories Chicken
Time 57m
Number Of Ingredients 4
Steps:
- Begin by placing the chicken in a ziplock bag and pouring in the jar of marinated artichoke hearts. I've done this in the morning so that it marinates all day, but I've also let it sit for 5 minutes while the oven preheats if this recipe is a last-minute decision. Either way works and is delicious!
- Turn on your oven's broiler setting and allow the oven to preheat.
- (If you are making pasta, this is a great time to begin boiling the water and preparing the pasta according to the package directions. It should be done just about the time you're taking the artichoke chicken out of the oven.)
- Next, dump the chicken and artichokes into a collindar to drain the liquid. Place the chicken and artichokes on a broiler pan. (Separate the chicken pieces out about .5-1 inch and scatter the artichokes throughout.)
- Place pan containing the artichokes and chicken under the broiler and bake for approximately 10 minutes, until the chicken is golden brown.
- Now, remove the pan from the oven, turn chicken pieces over, stir the artichokes around, and bake for about 10 more minutes, until cooked throughout, and remove the pan from oven.
- Sprinkle feta cheese over chicken and artichokes and return them to the oven, broiling for another 1-2 minutes, until the cheese is melted.
- Serve the chicken and artichokes over pasta (optional) and enjoy!
ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
FETA & PARMESAN ARTICHOKE BAKED CHICKEN
A creamy mixture of artichoke hearts, mayo, Parmesan and feta cheese tops chicken breasts in this easy baked chicken dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Mix first 5 ingredients.
- Place chicken in 13x9 inch baking dish; top evenly with artichoke mixture.
- Bake 25 to 30 min. or until chicken is done (165°F).
Nutrition Facts : Calories 370, Fat 20 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 740 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
HOT FETA ARTICHOKE DIP
Make and share this Hot Feta Artichoke Dip recipe from Food.com.
Provided by Mysterygirl
Categories Lunch/Snacks
Time 30m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Mix all ingredients together.
- Place mixture in a pie pan.
- Bake 20- 25 minutes or until slightly browned.
- If you like top with tomatoes and green onions.
- Serve with pita bread, bagel toast, crackers or even tortilla chips.
Nutrition Facts : Calories 269.8, Fat 16.8, SaturatedFat 11.2, Cholesterol 64.6, Sodium 924.7, Carbohydrate 15.8, Fiber 8.8, Sugar 4, Protein 16.4
ARTICHOKE AND CHICKEN BAKE
This easy but elegant entree first appeared in "Quick Cooking" magazine. Someone posted this at the Somersize website, which is where I found it. I usually have this over a bed of fried spinach or zucchini ribbons.
Provided by yooper
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Spray an 11x7 inch baking dish with Pam.
- Salt and pepper the chicken breast halves and place in the dish.
- In a bowl, combine the artichoke hearts, parmesan cheese, mayonnaise and garlic powder; mix well.
- Spread artichoke mixture over chicken breasts.
- Bake, uncovered, 30-35 minutes or until chicken juices run clear.
EASY FETA-CHICKEN BAKE
10 minutes are all you need to prep a lively Greek-inspired baked chicken dish with peppers, parsley and feta cheese.
Provided by My Food and Family
Categories Chicken
Time 50m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place chicken in 13x9-inch baking dish sprayed with cooking spray.
- Drizzle with 1 Tbsp. lemon juice. Season with black pepper. Top with cheese; drizzle with remaining lemon juice.
- Bake 35 to 40 min. or until chicken is done (165°F). Top with red peppers and parsley.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
GREEK CHICKEN & ARTICHOKES
Because it's so easy and fast, this recipe was a perennial favorite with my friends during our college years. I've also added olives and onions to the mix to give it a little something extra. -Caitlin Chaney, Palm Harbor, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Toss chicken with Greek seasoning. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until lightly browned. Add mushrooms; cook and stir 2 minutes longer., Stir in tomatoes and artichoke hearts. Bring to a boil. Reduce heat; simmer, covered, 8-12 minutes or until chicken is cooked through. Serve with rice. Top with cheese.
Nutrition Facts : Calories 309 calories, Fat 7g fat (2g saturated fat), Cholesterol 51mg cholesterol, Sodium 704mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
KETO BAKED SPINACH-ARTICHOKE CHICKEN BREASTS
Chicken breasts are baked with a creamy and sharp artichoke and spinach topping in this ketogenic main dish. Serve chicken with the topping alongside your favorite vegetables or other keto side dish.
Provided by fabeveryday
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a skillet over medium heat. Add spinach and garlic and cook, stirring, until the spinach has wilted, 3 to 4 minutes. Drain mixture in a sieve and squeeze out excess liquid; transfer to a mixing bowl. Mix in artichoke hearts, mayonnaise, Parmesan cheese, and feta cheese and stir until all ingredients are well combined.
- Place chicken breasts in an ungreased 9x12-inch baking pan. Spread artichoke spinach mixture evenly over the chicken.
- Bake in the preheated oven until the chicken juices run clear and the edges of the cheese topping are starting to brown, 25 to 30 minutes. Remove from the oven. Carefully pour out and discard excess liquid from the baking pan.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place the baking pan under the broiler and broil until the top of the cheese topping has browned a little more, 2 to 5 minutes.
Nutrition Facts : Calories 539.9 calories, Carbohydrate 11.4 g, Cholesterol 103.7 mg, Fat 40.3 g, Fiber 3.4 g, Protein 33.8 g, SaturatedFat 9.5 g, Sodium 1028.5 mg, Sugar 1.4 g
MEDITERRANEAN CHICKEN BAKE
What do you do when you have artichoke hearts, sun-dried tomatoes and feta cheese left over from making a Greek pasta salad? Bake them with chicken for a Mediterranean entree. -Shannen Mahoney, odessa, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. Combine the herbes de Provence, salt and pepper; sprinkle over chicken. In a large skillet, brown chicken in oil on both sides., Transfer to a greased 11x7-in. baking dish. Top with artichokes, tomatoes and cheese. Bake, uncovered, at 425° for 15-20 minutes or until a thermometer inserted in chicken reads 170°.
Nutrition Facts : Calories 353 calories, Fat 20g fat (6g saturated fat), Cholesterol 93mg cholesterol, Sodium 835mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 34g protein.
SHEET-PAN CHICKEN WITH ARTICHOKES AND HERBS
This weeknight sheet-pan dinner takes inspiration from porchetta, the classic Italian pork roast that's scented with fennel and herbs. Here, a fragrant spice rub of ground fennel, garlic, rosemary and sage is placed onto chicken thighs, instantly elevating plain chicken with minimal effort. Canned artichokes are a versatile and time-saving pantry staple, commonly tossed into salads but here, they are fantastic roasted. The juicy chicken thighs create a bright pan sauce mixed with briny olives and lemon juice. Leftovers can be chopped and tossed with mayonnaise for a fantastic chicken salad the next day.
Provided by Kay Chun
Categories dinner, poultry, roasts, main course
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, combine fennel wedges, artichokes, tomatoes and 3 tablespoons oil. Season with salt and pepper and toss to evenly coat. Spread in an even layer.
- In a small bowl, combine garlic, ground fennel, rosemary, sage and the remaining 3 tablespoons oil. Season chicken all over with salt and pepper, then rub with spice mixture. Arrange the chicken on top of the vegetables skin-side up.
- Roast until vegetables are tender and chicken is golden and crisp and cooked through, 35 to 40 minutes.
- Divide chicken and vegetables among plates. Pour pan juices into a small bowl, let settle and then skim off the fat with a spoon. Stir in olives, lemon juice and red-pepper flakes (if using). Spoon sauce over chicken and vegetables. Serve warm.
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