Chicken with roasted tomatoes and feta cheese
Prepare a mixture of 1 cup Red Wine Vinaigrette, 1 tablespoon of fresh Oregano (chopped) and 1/2 teaspoon of salt then marinate the 4 skinless, boneless Chicken Breasts in it for 1 hour. Pan grill the chicken over medium-high heat (turn it only once). Cook for about 10 to 12 minutes. Keep the chicken warm when done.
Cut the Cherry Tomatoes in half (you can use small mixed heirloom tomatoes). Toss the tomatoes with 2 tablespoons of Red Wine Vinaigrette and 1/4 teaspoon of salt in a medium sized bowl. Reduce grill temperature to medium then sear the tomatoes, cut side down, until slightly softened (about 2 minutes).
Return the tomatoes to the bowl then toss in 1/2 tablespoon of torn, fresh Oregano. Thinly slice the chicken then place it on a platter. Spoon the tomatoes in along side the chicken. Sprinkle 1 1/2 ounces of crumbled Feta Cheese and add remaining oregano over the tomatoes.
Protein: 51.5 g
Fat: 11 g
Carbohydrate: 6.3 g
Fiber: 1.4 g
Sodium: 519 mg
Cholesterol: 16 mg
Calories: 33.8
Adapted from Country Living, June 2009, Page 132
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Serving Size: 1 Serving (361g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 312 | ||
Calories from Fat: 50 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.5g | 7 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 146.3mg | 45 % | |
Sodium 277.9mg | 10 % | |
Potassium 896.1mg | 24 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 3.8g | ||
Protein 57.1g | 82 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 312
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