This is a very flavorful way to make a healthy chicken and vegetable dish. I made this for a work potluck many moons ago and a friend asked me for the recipe. But, as usual, I had never written it down. So, in an attempt to give her the recipe, this is the version I came up with. Enjoy.
Greek Chicken with Red Peppers and Asparagus
4-5 large chicken breasts, boneless, skinless
1 T lemon juice
1 t oregano, dried
1 t basil, dried
2 t garlic, crushed
1/2 t lemon pepper
1/2-1 t salt (to taste)
3 T extra virgin olive oil plus 1 T for coating the casserole
1 red pepper, sliced
8 or so asparagus spears, cut in half
1 can tomatoes, diced in rich juice
2-3 oz feta cheese, crumbled
Cut chicken in half lengthwise. Lightly coat bottom of a large casserole dish with 1 T extra virgin olive oil. (I use 2 medium sized dishes so the chicken has more space for vegetables.) Lay chicken breast pieces in the bottom of casserole. Leave a little space between chicken pieces. Sprinkle chicken with the next 7 ingredients. Fill the spaces between the chicken with the red pepper slices and asparagus spears. Spoon tomatoes over chicken and sprinkle with feta cheese.
Cover. Bake at 350º for about 40 to 50 minutes or until chicken is cooked through.
Serve with brown rice, whole grain bread or roasted red potatoes. And, of course, a few Greek olives on the side.
Signature Recipe by Luanna Diller, RD