Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
328
Calories
40g
Protein
14g
Fat
12g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 boneless skinless chicken breast halves (about 2 lbs)
- 2 tbsp lemon juice, divided
- ¼ tsp salt
- ¼ tsp black pepper
- 1 pkg (4 oz.) Athenos crumbled feta cheese with basil and tomato
- ¼ cup finely chopped red pepper
- ¼ cup finely chopped fresh parsley
Directions
1
Preheat oven to 350°F.
2
Arrange chicken in 13x9-inch baking dish.
3
Drizzle with 1 tbsp.
4
Of the lemon juice.
5
Season with salt and black pepper.
6
Top with feta cheese; drizzle with remaining 1 tbsp lemon juice.
7
Bake 35 to 40 minutes or until chicken is cooked through.
8
Sprinkle with red pepper and parsley.
9
Category:Cathy's Recipes
10
Category:Chicken breast Recipes
11
Category:Lemon juice Recipes
12
Category:Red bell pepper Recipes
13
Category:Feta Recipes
Recipe sourced from
fandom