Feta is definitely Greek in origin, a soft white cheese, aged in brine tasting tangy and salty, which makes it perfect in salads, baked or served with olive oil and olives. Baking fresh tomatoes and herbs with the chicken and then sprinkling with Feta Cheese is good enough to serve to company, but a really easy one pan weeknight meal.
Greek Chicken
All the flavours of the Mediterranean.
Ingredients
- 1 TBSP olive oil 0 CHO
- 2 chicken breasts 0 CHO
- Salt and pepper 0 CHO
- ¼ cup (30 gr) red onion 3 CHO
- ¼ tsp. garlic minced 0 CHO
- 1 pint (1.75 cups or 250 gr) ripe grape tomatoes 7 CHO
- ¼ cup white wine 1.5 CHO
- 2 TBSP basil or ½ tsp. dried 0 CHO
- 2 TBSP oregano or ½ tsp dried 0 CHO
- 9 Kalamata olives pitted (3 olives = 1 CHO) 3 CHO
- ¼ cup (30 gr) feta cheese 0 CHO
- Any fresh herb to garnish
TOTAL CHO 14.5 CHO
- TOTAL WEIGHT 410 GRAMS
- 14.5 CHO DIVIDED BY 410 GRAMS = .035 CHO/GRAM
- ½ CUP = 123 GRAMS (.035 CHO x 123 GRAMS) 4.3 CHO/1.2 CUP
2 SERVINGS = 7.25 CHO
4 SERVINGS = 3.6 CHO
Instructions
- Pre heat oven to 375.
- Heat oil in oven proof skillet large enough for the chicken breasts and vegetables.
- Add chicken and sear on both sides until golden brown.
- Remove chicken to a dish and set aside.
- Reduce heat and add onion and garlic to the skillet. Cook for about 3 minutes.
- Add wine and scrape up bits while reducing by about one half.
- Meanwhile in a small dish, gently mix chopped tomatoes, basil, oregano and pitted olives (cut in thirds).
- Return chicken to pan and surround with tomato mixture.
- Place in oven, uncovered, for 25 minutes.
- Then crumble Feta cheese on top and continue to cook for another 5 minutes.
- Sprinkle with fresh herbs and serve with roasted baby potatoes or rice.
