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Feta Chicken Rice & Vegetables


By Mele Cotte (Visit website)



petto di pollo/chicken breast

Today is the Sixth Annual Edible Book Festival. I was all prepared to participate with a cake tribute to the There Was An Old Woman Who Lived In a Shoe. Unfortunately, my cake, prior to airbrushing and fondant accents, decided to kiss the floor.


(4 1/2-sheet cakes and a ton of icing...flattened)

There wasn't any extra time this week to get something else done, so I bowed out gracefully. There is always next year.

Since I wasn't participating in the Festival, my plan to stay home all day while the rain poured out of the sky didn't quite happen the way I envisioned it in my head. Although I am home now, but my morning was spent in the car retracing my tracks. See, I realized I didn't have my wallet while at Sur La Table...about to pay for my items. Yikes, such a horrible feeling! I couldn't remember the last time I had it and hoped it had not been taken from my office at school. I have never had anything stolen from my since I began teaching and would have been crushed if that was the case. Luckily, after driving all the way back home, I realized I was an idiot and put it in some random pocket in my work bag.

Finally, back in my house in my comfies, my marinara sauce is on the stove, silk Easter eggs (that will be detailed in a later post) cooling, and my Daring Baker challenge that needs to be posted tomorrow about to begin. While all this is going on, I am munching on my left over chicken from the other night's dinner. I planned on making Sandra Lee's Greek Chicken & Rice, but only had the chicken, feta, and olives. I took the steps in her recipe, the food that needed to be used in my fridge, and made my own version. it was good by not quite what I envisioned. The rice took a lot longer to cook and didn't absorb the liquid like I had originally thought. I think it was because I used brown rice instead of white, which takes a lot longer to cook. Nonetheless, the veggies and chicken were good! I will make this again, but leave out the broth and rice next time.

Feta Chicken Rice & Vegetables

2 boneless, skinless chicken breasts
2 tsp. Herb seasoning
Salt & pepper
Olive oil

1 can (14-oz) petite diced tomatoes
1 cup red pepper, roughly chopped
1 cup mushrooms, sliced
½ cup brown rice
1 cup low-sodium chicken broth
½ cup crumbled feta cheese
½ cup kalamata olives

Preheat oven to 375ºF. Season chicken with seasoning and salt & pepper. Heat oil in a pan and add chicken. Cook for 4-6 minutes on each side until browned, turning once.

(I only made one breast, although had enough veggies for 2)

In a large bowl, combine tomatoes, red pepper, mushrooms, and rice.

Transfer into a baking dish, add chicken, then broth. Top with olives and feta.


Cover with foil and bake for 40-50 minutes, or until the chicken is completely cooked and rice is done.


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