As summer is really pampering us at the moment, I have been searching for light dinners. I've been skimming through some books and have come across a recipe by Donna Hay: lemon-feta-chicken. As I am craving chicken at the moment and love feta as well as lemon, I jumped at the chance.
Here's the recipe:
2 chicken breast filets (about 200g (7 oz) each
200g (7 oz) feta, cut into slices
5 sprigs of thyme
1 tablespoon lemon zest
2 tablespoons lemon juice
olive oil for drizzling
black pepper
1) Preheat the oven to 180°C (356°F). Wash the chicken and place it in a casserole dish. Add the feta, thyme, lemon zest and lemon juice. Drizzle with olive oil and season with a little freshly ground pepper.
2) Bake in the oven for 18 minutes until the chicken is cooked.
Serves: 2
Active preparation time: 5 minutes
Total preparation time: 23 minutes
I served mine with rice and added the feta on the side.
The lemon adds great flavor to the chicken. It makes it taste very fresh. The flesh stays super-tender because you cook it in the oven and don't use very high heat unlike a frying pan. It would also be great to serve it with a salad if you want to have it lighter, as a lunch for example.
Have fun trying and enjoy summer!
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