Products are manufactured and sold by a third party. As an associate, Openfit may earn commissions from qualifying purchases on this site.
This chicken breast with feta and artichoke is a life-saving weeknight dinner recipe. For those times when it seems like there aren’t enough hours in the day between work, commute, family, and maintaining a healthy lifestyle, this recipe simply requires whipping up a quick marinade the night before, then dinner is on the table the very next evening in under 20 minutes. With my full-time job and hour-long commute, dishes like these are mandatory. This particular recipe makes eight servings — perfect if you’re cooking for the whole family or for a week’s worth of protein for yourself.
Chicken breast is just so versatile, isn’t it? So much can be done with this popular protein, and marinating it in tart yogurt, lemon juice, garlic, and spices not only steeps it in brilliant flavors, but it also tenderizes the chicken for a juicy and delicious main course. Though the marinade is technically enough to finish off this dish, we’ve added an extra punch of fiber and nutrients with a savory compote of sun-dried tomatoes and artichokes. It’s topped with feta cheese to tie together all of the Mediterranean flavors.
This easily adaptable dish can be paired with any side. If you’re looking to add carbs to the meal, compliment the chicken’s zesty flavor profile with the hearty sweetness of Mashed Sweet Potatoes. On the other hand, if you’ve had your fill of carbs for the day, try Kale and Broccoli Matchstick Salad with Hazelnuts for a crisp, earthy, and cool accompaniment to the warm poultry. With only 7 grams of fat per serving, this chicken breast with feta and artichoke is an easy and delicious solution for the person (or family) who’s big on flavor, but short on time.
Chicken Breast with Feta and Artichoke
A yummy and healthy Greek-inspired chicken dish!
- 1 cup reduced-fat (2%) plain yogurt
- 4 cloves garlic finely chopped
- 3 Tbsp. chopped fresh oregano divided use
- 2 Tbsp. chopped fresh parsley divided use
- 1½ tsp. fresh lemon juice
- 1 tsp. ground black pepper
- 8 (4-oz. each) raw chicken breasts boneless, skinless
- 1 cup crumbled feta cheese (about 5 oz.)
- 1 medium tomato chopped
- ½ cup canned artichoke hearts packed in water, drained
- ½ cup sun-dried tomatoes chopped, reconstituted in hot water for 10 minutes, drained
- Nonstick cooking spray
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.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
Photos by Kirsten Morningstar