Greek Chicken Breasts Recipe

Total Time: 45 Minutes (allow additional time for chicken to marinade)

Yield: 8

Source: www.beachbody.com

Ingredients:

• 1 cup nonfat plain Greek yogurt
• 4 cloves garlic, finely chopped
• 3 Tbsp chopped fresh oregano, divided
• 2 Tbsp chopped fresh parsley, divided
• 1 1/2 tsp fresh lemon juice
• 1 tsp ground black pepper
• 8 skinless boneless chicken breasts
• 1 cup crumbled reduced-fat feta (about 5 oz.)
• 1 medium tomato, chopped
• 1 cup canned artichoke hearts, packed in water, drained and chopped
• 1/2 cup sun-dried tomatoes, chopped and reconstituted in water for 10 minutes, drained

Steps:

1. Combine yogurt, garlic, 2 Tbsp. fresh oregano, 1 Tbsp. fresh parsley, lemon juice, and pepper in a medium bowl; whisk to blend.

 
Advertisement


2. Marinade chicken breasts in yogurt mixture, covered, in refrigerator at least 1 hour or up to overnight. Turn at least once.

 
3. Combine cheese, tomato, artichoke hearts, sun-dried tomatoes, remaining 1 Tbsp. Oregano and 1 Tbsp. parsley. Set aside.

 
4. Grill or broil chicken for 4-5 minutes on each side, or until no longer pink in the middle. Since we were using much larger pieces of chicken, this took closer to 10 minutes under the broiler, per side.

 

 
Advertisement


5. Heat oven to 350 degrees F.
6. Place chicken baking pan. Top each piece with 1 rounded Tbsp. of cheese mixture. Bake for 5-8 minutes or until cheese is lightly browned.

 

*The beachbody version called for 4 oz. chicken breasts. After defrosting and marinading the chicken, I realized that of the breasts I was using were closer to 12 oz., so we cut them in half (or thirds) and ended up with A LOT of chicken - and still had quite a bit of the topping (we had a second pan that wasn't pictured). If the chicken breasts you use tend to be large, I'd recommend starting with four chicken breasts and cutting them into smaller sections.