Monday Meals: Greek Chicken

This is what last week Thursday in the Wisconsin Test Kitchen looked like: Rebecca quizzing Sawyer on her fridge facts while tying soccer cleat laces, and Kevin cutting the grass that resembled a wild prairie; and not a residential backyard. There was dinner left in the fridge with simple cooking instructions as Rebecca took Sawyer to soccer practice. It was a long, stupid, stressful day that ended with the entire family seated around the dinner table enjoying a meal together. It's the little things, right?

FYI: our backyard still looks bad, but less like the prairie it did last week. Baby steps.

So, the most important question: what did we have for dinner? Greek Chicken. It's one of our recent recipe finds, and new favorites. It's easy to throw together, minimal ingredients and DELICIOUS! If you're tired of the same old, same old chicken breasts; this is a fresh, tasty recipe to try. 

Greek Chicken
Recipe courtesy of: The Pinning Mama

INGREDIENTS

3-4 chicken breasts
2 Roma tomatoes
1 can artichoke hearts, drained
2-3 green onions
1 Tbsp Greek seasoning (We used Hidden Valley)
¾ Cup Feta cheese
¼ Cup olive oil

INSTRUCTIONS

Dice the tomatoes, artichokes, and green onions.
Combine the chopped veggies in a bowl with ½ cup feta, olive oil, and greek seasoning and mix well to combine the flavors.

Lay your chicken breasts in a 9x13 baking dish sprayed with baking spray.
Spread the veggie mixture over top of the chicken breasts evenly and sprinkle the remaining feta cheese over the top.

Bake in a preheated oven at 350?F for 40-50 minutes or until the chicken is done and the juices run clear.

The original recipe recommended serving the chicken over rice or pita bread, but it was perfect just the way it was. We even considered serving it on top of a pizza crust for Friday night dinner. 

Next time you find yourself with chicken breast boredom, you'll have the perfect recipe to try out!

Stay Cool,
The Cool Dads Crew