Feta Chicken and Vegetables
Source of Recipe
Cooking Light
Recipe Introduction
Servings: 2
Points: 5
List of Ingredients
1 tablespoon all-purpose flour
1/2 teaspoon dried marjoram or thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
2 (4-ounce) skinned, boned chicken breast halves
1 teaspoon olive oil
Cooking spray
2/3 cup red bell pepper strips
1/2 cup vertically sliced red onion
1/3 cup fat-free, less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 cup (1 ounce) crumbled feta cheese, divided
Oregano sprigs (optional)
Recipe
Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture.
Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm.
Add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese.
Return chicken to pan, and sprinkle with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts.
Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano sprigs, if desired.
NUTRITION PER SERVING
CALORIES 234(28% from fat); FAT 7.3g(sat 2.8g,mono 2.7g,poly 0.7g); PROTEIN 29.8g; CHOLESTEROL 78mg; CALCIUM 95mg; SODIUM 461mg; FIBER 1.3g; IRON 1.8mg; CARBOHYDRATE 8.2g
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