Lemon and Black Pepper Chicken with Roasted Feta

I am always appreciative of wholesome, time-efficient meals and especially so during the frenzied month of December.

Here's a delicious main dish that you can pull together in a snap.


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Lemon and Black Pepper Chicken with Roasted Feta

• 2 skinless boneless chicken breasts, sliced along the width to reduce thickness by half
• 3 Tbsp olive oil
• Juice of one lemon
• Zest of one lemon
• 1 tsp black pepper
• 1 block of feta cheese
• Pinch of sea salt

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Note:
The cooking time of this dish will vary directly in relation to the size of the chicken.  The chicken pictured has been cut into small pieces and only required about 14 minutes to cook.

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Serves 4

Preheat oven to 400 F.

Spread a piece of parchment paper over a baking tray. 

Place chicken in a bowl and sprinkle with olive oil – work olive oil into chicken pieces to fully coat.

In a small bowl, combine lemon zest and black pepper.

Slice feta in half along width to create two thinner, equally sized slabs.  Cut feta slabs in half to create four squares and then cut squares into triangular shapes for a total of eight pieces.  Place feta triangles on parchment with oiled chicken and drizzle feta with a little bit of olive oil.
 
Sprinkle chicken and feta pieces with half the lemon pepper mixture and a touch of sea salt.

Place tray in the oven and bake for 10 minutes.  Remove tray from oven - flip chicken and feta pieces over and sprinkle with remaining lemon pepper mixture and a dash of sea salt.  Return to oven and bake until chicken is cooked through (another 10 minutes or so depending on thickness of chicken).

Just before serving, sprinkle chicken with lemon juice.

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Be sure to visit us again tomorrow afternoon when Santa's Elves announce the two winners of this year's holiday draw!!