Description
A rich and comforting one-pan baked feta chicken with roasted vegetables, where the melted feta creates a creamy, tangy sauce that coats every bite.
Ingredients
- 2–3 boneless skinless chicken breasts or thighs
- 1 block (7–8 oz) feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1/2 red onion, sliced
- Salt and black pepper to taste
- 1 teaspoon dried oregano or Italian seasoning
Instructions
- Preheat the oven to 200°C (400°F).
- Place chicken and chopped vegetables in a baking dish.
- Drizzle with olive oil and season with salt, black pepper, garlic, and oregano or Italian seasoning.
- Toss lightly to coat everything evenly.
- Place the block of feta cheese in the center of the dish.
- Bake for 25–30 minutes until the chicken is cooked through and vegetables are tender.
- Remove from the oven and gently mix the softened feta into the pan juices to create a creamy sauce.
- Serve warm.
Notes
- Use chicken thighs for a juicier result.
- Add spinach or mushrooms for extra vegetables.
- Squeeze fresh lemon juice after baking for brightness.
- Serve over pasta, rice, or quinoa for a heartier meal.
- Use a block of feta for the creamiest texture.
- Add a splash of broth when reheating to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 95 mg
