Eat Clean Lunch

Greek Feta Chicken

Recipe: Greek Feta Chicken By P90X® nutritionist Carrie Wiatt

Greek Feta Chicken

Mediterranean cuisine is considered to be among the healthiest in the world. This Greek chicken dish is not only delicious—it delivers an amazing 33 grams of protein with every serving. So “Greek out” with this easy-to-prepare dish.

  • 8 boneless, skinless chicken breast halves
  • Nonstick cooking spray
  • Glass baking dish
  • Medium bowl
  • Cookie sheet
  • Grill

Marinade:

  • 8 oz. plain nonfat yogurt
  • 4 tsp. garlic, minced
  • 1/3 bunch fresh oregano, chopped
  • 1 Tbsp. fresh parsley, chopped
  • 1-1/2 tsp. fresh lemon juice
  • 1 tsp. ground black pepper

Topping:

  • 6 oz. feta cheese, crumbled
  • 1 Roma tomato, chopped
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 1/2 cup sun-dried tomatoes, blanched and chopped
  • 1 Tbsp. fresh oregano, chopped
  • 1 Tbsp. fresh parsley, chopped

In glass baking dish, whisk together marinade ingredients. Set aside 1/3 cup of marinade to use later for basting; place in sealable container and refrigerate until needed. Add chicken to remaining marinade in baking dish, turn to coat, cover with plastic wrap, and marinate in refrigerator at least 1 hour (or as long as overnight).

When chicken is done marinating, preheat grill (gas, charcoal, electric, or tabletop electric) and preheat oven to 350 degrees. Discard used marinade. Grill the chicken, basting with unused marinade set aside for this purpose, for 4 minutes on each side, or until juices run clear and center is no longer pink. While chicken is grilling, in medium bowl, mix together topping ingredients. Lightly coat cookie sheet with nonstick cooking spray and arrange chicken on pan. Place 1 rounded tablespoon of topping on each breast half. Bake for 5 to 8 minutes or until cheese is softened. Makes 8 servings.

Preparation Time: 1 hour and 20 minutes. (May marinate longer if desired.)

Cooking Time: 16 minutes

Nutritional Information (per serving):

Calories Protein Fiber Carbs Fat Total Saturated Fat
218 33 grams 1 gram 7 grams 6 grams 4 grams

________________________________________________________

 Sweet Potato Salad

Sweet Potato Salad

Sweet Potato Salad

This salad is topped with hearty sweet potatoes–a superfood that is high in beta-carotene, potassium, and manganese. Pumpkin seeds add extra crunch!

Total Time: 1 hour 15 min.
Prep Time: 15 min.
Cooking Time: 30 min.
Yield: 2 servings

Ingredients:
1 Tbsp. extra-virgin olive oil
1½ tsp. red wine vinegar
1 tsp. fresh lemon juice
½ tsp. raw honey (or pure maple syrup)
1 dash Himalayan salt (or sea salt)
1 tsp. chopped fresh herbs (like basil, oregano or parsley) (to taste; optional)
1 medium baked sweet potato, peeled and cut into ½-inch cubes
1 medium green apple, diced
½ medium red bell pepper, diced
1 stalk green onion, finely sliced
2 Tbsp. finely chopped fresh cilantro
4 cups fresh arugula
2 Tbsp. pumpkin seed kernels, toasted (or chopped raw walnuts)

Preparation:
1. Combine oil, vinegar, lemon juice, honey, salt, and herbs (if desired) in a medium bowl; whisk to blend.
Set aside.
2. Combine sweet potato, apple, bell pepper, onion, and cilantro in a large bowl; mix well.
3. Drizzle dressing over sweet potato mixture; toss gently to blend.
4. Place even amounts of arugula on two serving plates; top each with sweet potato mixture and sprinkle with pumpkin seeds.

Tip: Bake fork-pierced sweet potato at 450° F for 30 to 40 minutes or until just tender. Do not over bake; cool.

____________________________________________

Coming Soon:

Terriyaki Salmon Burger with Sesame Ginger Mayonnaise

Garlic Chicken and Spinach Wrap

Turkey & Veggies Sandwich

Garlic Chicken and Spinach Wrap

Tuna Melt