I got this yummy Greek inspired recipe from my September 2010 Fitness Magazine. Who says baked/roasted chicken is boring? It’s a keeper! The recipe suggests to serve it with 2 cups cooked whole-wheat orzo. I like to serve it with a side of buttered noodles.
Roasted Chicken With Olives, Feta & Sun-dried Tomatoes
3 tsp EVOO
4 boneless, skinless chicken breasts
1 tsp dried oregano
salt & pepper to taste
1/3 cup pitted chopped Kalamata olives (about 10)
1/4 cup crumbled feta
3/4 cup chopped oil-packed sun-dried tomaoes, drained (jar)
Preheat oven to 375. Spread the oil over bottom of shallow roasting pan (I used cookie sheet). Place breasts in pan on top of oil. Season the top of each with the oregano, salt & pepper. Top evenly with other ingredients. Bake 23 mins until cooked through.
388 calories, 34 g protein