Around the time that I first went gluten-free, my little brother wanted to make a scrumptious meal for me. Now, our family is a pretty plain family. Fancy food was never served in our house; Daddy is a very picky eater. (That is why this seems fancy and exciting to me.)
So, Corey (my li’l bro) found this recipe and made it for me. It was delicious! Now, of course, I have not eaten it in awhile – I know pregnant women aren’t supposed to eat feta cheese (because it’s not pasteurized). But I remember how pretty it looked and how yummy it was. So, please, enjoy this recipe.
Feta-Topped Chicken with Harvest Roasted Vegetables
Chicken: (4 servings)
4 boneless skinless chicken breast halves (1 ¼ lb)
2 tablespoons GF balsamic vinaigrette dressing
1 teaspoon Italian seasoning
¼ teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1 cup crumbled feta cheese (4 oz) – less if you’re not a cheese lover
1. Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.
2. Broil with tops 4 inches from heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.
Olive oil cooking spray
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into ¼-inch wedges
1 medium tomato, cut into ¼-inch wedges
1 medium zucchini, cut into 1-inch pieces
½ teaspoon salt
Rosemary and garlic seasoning (or other, such as lemon pepper)
1. Set oven control to broil. Cover 15x10x1-inch pan with foil; spray with cooking spray. Place vegetables in single layer in pan. Spray vegetables with cooking spray. Sprinkle with ¼ teaspoon of the salt.
2. Broil with tops 4 inches from heat about 12 minutes, stirring occasionally, until vegetables are tender. Sprinkle with remaining ¼ teaspoon salt and seasoning.
Adapted from Betty Crocker Simple Healthy Meals