This is one my favorite quick dinners. It's not terribly labor-intensive, but the payoff is a delicious, colorful meal. Credit is due to Irene's cousin, Kate, for this recipe. Cooking time is about 30 minutes; total time is about 45 minutes, most of which is waiting around.
Ingredients
- 4 boneless skinless chicken breasts
- 3-4 tomatoes, diced and drained (canned is totally fine!)
- 2 tbsp. parsley, chopped (if it's dried parsley, use less)
- 2 tbsp. fresh mint, chopped (not a must, but definitely adds flavor)
- 1/4 tsp. oregano
- 1/4 tsp. fresh black pepper
- 1 red and 1 yellow pepper, diced
- 8-10 oz. feta cheese, crumbled
- 1 tbsp. olive oil
- Orzo pasta or rice
Preheat oven to 375 degrees. Lightly coat a baking dish with cooking spray. Arrange the chicken in the dish and set aside. Combine the tomatoes, parsley, mint, oregano, pepper, red pepper, yellow pepper, feta, and olive oil in a bowl; mix well. Spoon vegetable mixture over the chicken. (You can prepare this mixture the day before if you want to break this into steps or have it mostly prepared before having people over.)
Bake at 375 degrees for 25-30 minutes or until the chicken is firm and opaque, and the juices are bubbly. Serve hot (obviously); spoon the cooking juices and vegetables over each serving. Best served over orzo pasta or rice if you think orzo is weird. Usually yields four servings.
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