Baked Mediterranean Lemon Feta Chicken
Baked chicken breast over a bed of herb seasoned cherry tomatoes, brussel sprouts and cauliflower topped with parsley, feta and freshly squeezed lemon juice. Baked Mediterranean Lemon Feta Chicken is a quick yet delicious dinner option.
Servings 4
Calories 225kcal
Equipment
- Oven
- Cutting Board
- Chef knife
- Medium sized bowl
- Baking Sheet
Ingredients
- 2 boneless skinless chicken breasts, halved
- ½ cauliflower head, separated into florets
- 1 cup brussel sprouts, quartered
- 2 cups cherry tomatoes I used the cherry tomato medley from Trader Joe's
- 2 oz feta or blue cheese, crumbled
- ½ cup parsley, minced
- ½ lemon squeeze on top of each dish once plated
Mediterranean Marinade
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tsp sea salt
- ½ tsp black pepper
- 2 tbsp avocado oil
- 1 lemon, juiced
Instructions
- Preheat oven to 450 degrees.
- In a medium sized bowl, combine all of the mediterranean marinade ingredients and whisk for 20 seconds.
- Place the chicken, brussel sprouts, tomatoes, and cauliflower on a baking sheet. Evenly pour the mediterranean marinade over the chicken and vegetables.
- Bake for 20 minutes.
- Once plated, top with feta or blue cheese, parsley, and freshly squeezed lemon juice.
Notes
Macros per serving (recipe yields 4 servings): 12 g carbohydrates, 11 g fat, and 19g protein