This chicken breast with feta and artichoke is a life-saving weeknight dinner recipe. For those times when it seems like there aren’t enough hours in the day between work, family, and maintaining a healthy lifestyle, this recipe simply requires whipping up a quick marinade the night before, then dinner is on the table the very next evening in under 20 minutes. With my full-time job, dishes like these are mandatory. This particular recipe makes eight servings — perfect if you’re cooking for the whole family or for a week’s worth of protein for yourself.
Chicken breast is just so versatile, isn’t it? So much can be done with this popular protein, and marinating it in tart yogurt, lemon juice, garlic, and spices not only steeps it in brilliant flavors, but it also tenderizes the chicken for a juicy and delicious main course. Though the marinade is technically enough to finish off this dish, and this adds an extra punch of fiber and nutrients with a savory compote of sun-dried tomatoes and artichokes. It’s topped with feta cheese to tie together all of the Mediterranean flavors.
Chicken Breast with Feta and Artichoke
Total Time: 1 hr. 28 min.
Prep Time: 10 min.
Cooking Time: 18 min.
Yield: 8 servings
1 cup nonfat plain yogurt
4 cloves garlic, finely chopped
3 Tbsp. chopped fresh oregano, divided use
2 Tbsp. chopped fresh parsley, divided use
1½ tsp. fresh lemon juice
1 tsp. ground black pepper
8 (4-oz. each) raw chicken breasts, boneless, skinless
1 cup crumbled feta cheese (about 5 oz.)
1 medium tomato, chopped
½ cup canned artichoke hearts, packed in water, drained
½ cup sun-dried tomatoes, chopped, reconstituted in hot water for 10
Nonstick cooking spray
1. Combine yogurt, garlic, 2 Tbsp. oregano, 1 Tbsp. parsley, lemon juice, and pepper in a medium bowl; whisk to blend.
2. Place chicken in a glass dish. Top with yogurt mixture. Marinate in the refrigerator, covered, turning once, for at least 1 hour and up to overnight.
3. Preheat grill or broiler on high.
4. Combine cheese, tomato, artichoke hearts, sun-dried tomatoes, remaining 1 Tbsp.oregano, and 1 remaining Tbsp. parsley in a large bowl; mix well. Set aside.
5. Grill or broil chicken for 4 to 5 minutes on each side, or until no longer pink in the middle. Set aside.
6. Heat oven 350° F.
7. Place chicken on a baking pan lightly coated with spray. Top each piece with 1 rounded Tbsp. of cheese mixture. Bake for 5 to 8 minutes, or until the cheese is lightly browned.
1/2 green 1 red and 1/2 blue
These days, when my to-do list runs over into two pages—which it often does—I still tend to feel overwhelmed. But thankfully, I’ve learned how to flip the switch from overwhelm and anxiety to confident excitement instilled with an attitude of “You’ve got this, girl!”
What’s my secret? Simply understanding the physical mechanism happening in my brain and body so I can short-circuit the wiring of worry and divert the path to panic.
Butternut squash and corn give naturally sweet flavor to this savory chicken soup. Using rotisserie chicken makes it an easy meal to prepare on a busy weeknight. Tip: Freeze leftover soup in individual portions using large muffin tins. Spray muffin tin with nonstick spray, then ladle soup into cups and freeze. When frozen, remove portions to a plastic bag or storage container. One serving equals about 2 frozen pieces.
What you’ll need to make Slow Cooker Banana Bread Oatmeal:
This frozen yogurt unicorn bark made with yogurt, fruit, and Vanilla Shakeology (which is kind of like magic, amiright?). It looks like it’s packed with sugar, but this delicious rainbow treat is as healthy as can be!
Unicorn bark is usually made with sugar, more sugar, food coloring, and lots of sprinkles, so how did we make it colorful and still good for you? Here it's used with blueberries, strawberries, and mango to make three different colors of yogurt, then swirled them together in a flat pan for a rainbow effect. Then topped with coconut!
To make this unicorn bark recipe without a blender, simply mash each fruit in separate bowls. Add ¾ cup yogurt, 1 scoop Shakeology, and 1½ tsp. honey to each bowl and mix well.
Y'all know I have a 5 ingredient rule by now. I LOVE quick, clean and easy meals. Food is my fuel, and then I move on! Here's one that tastes like a splurge and can even be substituted with avocado if you aren't a cottage cheese fan. Enjoy, xoxo mc
Roasted asparagus is one of the easiest, most foolproof ways to cook asparagus. Simply chop the woody ends off washed asparagus spears (about the bottom two inches), spread them on a baking sheet, add a little oil and seasoning, and pop them in the oven. Shake the pan once in a while so they don’t brown on one side, and take them out when they are cooked to your liking. That’s it; you’re done
TIP: Young asparagus with thin, tender stalks is preferable. Thick asparagus tends to have woody texture which can be improved by peeling it with a vegetable peeler. enjoy~! xo
You’ve been trying to lose weight for weeks. You’re dieting. Working out. Making mindful choices about everything you do, from the amount of sugar you stir in your coffee to skipping that extra glass of wine at dinner. But then you step on the scale and your heart sinks: The number is the same as last week. Or maybe you’ve lost a couple of pounds, but you feel like you’ve worked so much harder than that. What gives?
When you’re on your weight-loss journey, it’s easy to get caught up in the numbers game. But there are plenty of non-scale victories indicating that your hard work is, well, working. So instead of focusing on that flashing number on the scale, look for signs that you’re moving in the right direction, even if the scale’s not budging.
“Chances are, positive changes are happening that you’re not noticing if you’re obsessively checking the scale,” says Devin Alexander, a weight loss coach, cookbook author, and chef for NBC’s The Biggest Loser. “There are other ways to see results.”
So how do you tell if you’re achieving those non-scale victories? When it comes to improving your health, the following six signs reveal that you might be doing better than you think.