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4 skinless, boneless chicken breasts
1/4 tsp freshly ground black pepper
2 small plum tomatoes, seeded and diced
2 tbsp diced red or yellow bell peppers
2 tbsp chopped fresh parsley
1/2 tsp dried oregano leaves
2 garlic cloves, minced
1 cup crumbled feta
1 tbsp olive oil
Preheat oven to 375F (190C). Lightly butter an 8-inch (2-L) baking dish or coat with cooking spray. Arrange chicken in a single layer and sprinkle with black pepper.
In a small bowl, toss tomatoes with red pepper, parsley, oregano, garlic and feta. Evenly spoon over chicken. Drizzle with oil. Roast, uncovered, in centre of 375F (190C) oven until feta is lightly golden and chicken feels springy, from 25 to 30 minutes. Serve scattered with black olives and accompanied by orzo or roasted potatoes, green beans and baklava for dessert.
Calories 252, Protein 32.1g, Carbohydrates 3.6g, Fat 11.6g, Fibre 0.6g, Sodium 427mg.
This colourful and fast-roasting chicken is from Rose Murray's new Quick Chicken cookbook (Robert Rose). Tucked under a protective feta topping, skinless, boneless chicken breasts emerge tender and juicy.