Greek Feta Chicken

Recommended by Carrie Wiatt

Marinade:

• 8 oz. plain nonfat yogurt
• 4 tsp. garlic, minced
• 1/3 bunch fresh oregano, chopped
• 1 Tbsp. chopped fresh parsley
• 1-1/2 tsp. fresh lemon juice
• 1 tsp. black pepper
• 8 boneless, skinless chicken breast halves

Topping:

• 6 oz. feta cheese
• 1 roma tomato, chopped
• 1/2 cup artichoke hearts, canned
• 1/2 cup sun-dried tomatoes, blanched and chopped
• 1 Tbsp. chopped fresh oregano
• 1 Tbsp. chopped fresh parsley

In a medium bowl, whisk together the marinade ingredients. Add the chicken, turn to coat and marinate in the refrigerator for at least 1 hour and up to overnight. Preheat the grill and set the oven to 350 degrees. Mix together the topping ingredients in a large bowl. Grill the chicken, basting with marinade, 4 minutes per side or until no longer pink. Arrange the chicken on a sheet pan coated with nonstick spray and place 1 rounded tablespoon of topping on each breast. Bake for 5 to 8 minutes or until the cheese is softened. Makes 8 servings.

Preparation Time: 1 hour, 15 minutes

Cooking Time: 16 minutes

Nutritional Information: (per serving)

Calories: 218

Protein: 33 g

Fiber: 1 g

Carbs: 7 g

Fat Total: 6 g

Saturated Fat: 4 g