I’m going to share one of my most favorite, tastiest, healthiest chicken recipes. I found it several years ago in People magazine as part of a get healthy America initiative and was hooked after the first try. It has some serious flavor. I adore feta cheese and green onions already, but when sprinkled on top of the lemony chicken, it is just magical. You can serve this alongside a spinach salad or sliced on top of a bed of greens, or you can serve baked sweet potatoes with it, depending on the different macros you are wanting to hit. This chicken recipe is low carb, filling and taste wonderful as leftovers. Make extra. Now, recently I’ve started using the thin sliced chicken breasts whenever possible. They are a little higher but worth it to me since they cook up better. If I can only find the huge chicken breasts, then I slice the breads in half and pondé (pound) them a little to make them thinner. I hope you will try this and let me know how much you love it.
Lemon Feta Chicken
Stuff you need~
1/4 cup freshly squeeze lemon juice
2 T. Olive oil
1 tsp. Dried oregano
1/4 tsp. Himalayan pink salt
1/4 tsp. cracked black pepper
4 boneless, skinless chicken breasts (I use the thin sliced ones)
8 T. crumbled feta cheese (I use full fat, but do your thing)
4 t. sliced green onions (I use more than this because I adore green onions)
What to do with the stuff~
First off, let’s make the marinade. I use my Pampered Chef juicer to get my fresh lemon juice. It’s easy peasy.
Then I combine the marinade ingredients to my Pampered Chef classic batter bowl. It’s the perfect size!!
Add the chicken to the marinade and let it marinate in the fridge for 2 hours.
Preheat oven to 350. Remove chicken from marinade. Discard the marinade. Sear the chicken breasts over medium high heat in a skillet. About 3-5 minutes on each side should do it. I use my PC grill pan for this job. It’s perfect.
Now if you are not using an oven safe skillet, then transfer the chicken breasts to 9 x 13 oven safe dish. But my grill pan goes from stove top to oven easily so I just kept my chicken breasts in that. Top the seared chicken breasts with the crumbled feta and sliced green onions and pop in oven for a few minutes. Let the feta melt a little. Serve and enjoy!
You can also serve roasted broccoli or asparagus alongside this dish. Since I am following the Ketogenic WOE, both of these veggies are my go to sides these days. The Pampered Chef large bar pan is fantabulous for roasting veggies! The veggies come out tender yet crispy, a hard combo to achieve!
Now you have a perfect low carb dish that is full of flavor. Hope you love this recipe as much as we do in the Cajun mama house!!