Sunday, May 16, 2010

Chicken with Tomatoes, Peppers, and Feta

After such a hectic April and May, I'm so glad to be racking up some posts on here! It seems like my dinners have been simplified thanks to the busyness, and now I finally have time to post a dinner recipe that's a little more involved than a sandwich or a salad. This recipe is based off of my love for my two favorite spices (I like to call them the "spice twins" because I always use them together): cumin and coriander. They're so fragrant and add an instant exotic touch to whatever I am cooking.

This recipe is another way of preparing chicken breast, which I know can get really boring really quickly. If you're getting tired of the old grilled chicken breast, try an interesting sauce! Here, I've used brightly-flavored spices, salty feta, fresh vegetables, and one of my favorite ingredients: fire roasted tomatoes. You can get fire roasted tomatoes in the store where the regular canned tomatoes are located. The fire roasting adds smokiness without adding extra calories, so I think it's a great idea to use those types of tomatoes instead of standard canned tomatoes. Overall, this recipe comes together quickly and can even be served when company is coming.


Chicken with Tomatoes, Peppers, and Feta
Printable Recipe

4 chicken breast fillets (2 breasts, each split in half)
2 tsp extra virgin olive oil, divided
1/2 cup diced onion
1 clove minced garlic
1 bell pepper (any color), diced
8-oz canned fire-roasted tomatoes
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp dried oregano
1/2 cup reduced fat feta cheese
salt and pepper, to taste

1. Heat a large oven-proof skillet over medium-high heat. Season the chicken on both sides with salt and pepper, then add 1 tsp oil to the pan. Place the chicken in the hot pan and sear on each side for 5-8 minutes, or until the chicken is cooked through. Remove the chicken from the pan and set aside.
2. Heat the remaining oil in the pan, then add the onion, garlic, and bell pepper. Saute until the vegetables are tender, then add the tomatoes, cumin, coriander, oregano and some salt and pepper. Reduce the heat to medium and simmer 10 minutes.
3. Return the chicken to the pan and cover each piece with sauce and heat the broiler in the oven. Sprinkle over the feta cheese, then place the chicken under the broiler. Broil the chicken until the cheese softens and lightly browns.

  • Servings per recipe: 4
  • Per serving:
  • Calories: 299
  • Fat: 13.2 g
  • Saturated fat: 4.2 g
  • Cholesterol: 106 mg
  • Sodium: 336 mg
  • Carbohydrates: 6.4 g
  • Fiber: 2.2 g
  • Sugar: 3.4 g
  • Protein: 37.4 g
Chicken With Tomatoes, Peppers, and Feta on FoodistaChicken With Tomatoes, Peppers, and Feta

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