Greek Feta Chicken with Curried Rice

The Chicken Recipe That Gets Passed Around

One of my favorite chicken recipes ever! Because it's a healthy low-calorie way to cook chicken. Because it doesn't heat up the kitchen. Because it keeps the chicken moist and flavorful. Because it's so simple to make with on-hand ingredients. Because it's good straight from the oven or the grill. Because it's good served hot or cold. Because it's great for meal prep and supper both. No wonder this recipe gets passed from one good cook to another! And for Weight Watchers? Greek Feta Chicken is a Freestyle miracle, just 1.5 Freestyle points with 29 grams of protein.
Greek Feta Chicken, another Quick Supper ♥, a WW freestyle favorite.

From One Friend to Another.

This recipe comes from my friend Lisa in Washington State who got it from her friend Ann in Dallas who got it from … oh I dunno.

But it is a recipe that should, like a chain letter, pass from one harried home cook to the next.

To speed up the process, I’m sharing it with faithful Kitchen Parade readers. So please, don’t break the chain, do pass it along!

I promise, it’s one quick supper that you simply don’t want to miss. With fast, delicious and healthful ordnance in your supper armory, who needs to battle carry-out?

Add a salad and a vegetable (or the Curried Rice that follows) and just like that, supper’s on the table.

Pass it on. PASS IT ON!

Update: Since sharing this recipe with me, my friend Lisa has also become a food blogger! See her lovely site, My Own Sweet Thyme.

Easy Summer Recipes ♥, a collection of easy-to-remember and memorable recipes especially for summer. Less cookin'. More livin'. It's the summer's motto!
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published every summer since 2009.
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  • "... it was AWESOME! My husband even raved about it!!" ~ Anonymous
  • "... just finished a very yummy dinner of greek chicken, superb recipe!" ~ Anonymous
  • "... refreshingly light." ~ Bless.Sins
  • "... we absolutely loved it!" ~ Daynalee
  • What're you waiting for?! Here's your recipe!


Hands-on time up-front: 10 minutes
Then marinate: 30 minutes
Then oven time: about 15 minutes
Serves 4 (or 8 with 2 pounds chicken)
  • 1 cup low-fat yogurt (buttermilk works too)
  • 1 clove garlic, minced or grated
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1 pound (454g) boneless, skinless chicken breasts (or 2 pounds (900g) for "planned-overs")
  • 1/3 cup feta cheese, crumbled (or 2/3 cup for 2 pounds chicken)

MARINADE Whisk together the yogurt, garlic, oregano and black pepper in a large bowl. Cut the breasts into serving-size pieces and stir into the yogurt. Cover and refrigerate for 30 minutes.

MAKE THE Curried Rice.

BROIL Place an oven rack just below the broiler and preheat the broiler, in my oven that means setting the temperature to 500F/. For easy cleanup, cover a rimmed baking sheet with foil. With tongs or a fork, lift the yogurt-coated chicken out of the yogurt (discard what remains) and arrange the chicken pieces top-side down on the foil, thicker pieces in the center where they’ll be closer to the heat. Broil the chicken for 6 minutes, then turn over so the top (and smooth) side is up.

FETA Sprinkle chicken with feta and broil for another 5 minutes or until a knife inserted in the center shows juice that runs clear.

ALANNA's TIPS There’s no need to double the yogurt mixture for two pounds of meat. Be sure the feta cheese is cold when sprinkling atop the chicken, otherwise it'll just melt away instead of turning warm and golden. Chicken breasts can be so big! It's one of the reasons why I use a digital thermometer inserted into the thickest part of one breast to make sure the chicken cooks to a safe internal temperature, that's 165F/75C – but that it doesn't get overcooked either. GREEK FETA CHICKEN tastes good hot and cold, broiled and grilled, just-cooked and leftover. It is practically a miracle food!
NUTRITION INFORMATION Per Serving: 168 Calories; 4g Tot Fat; 2g Sat Fat; 77mg Cholesterol; 223mg Sodium; 2g Carb; 0g Fiber; 2g Sugar; 29g Protein. WEIGHT WATCHERS Old Points 4 & PointsPlus 4 & SmartPoints 3 & Freestyle 1.5 (for Freestyle, use plain non-fat yogurt)


Curried Rice is such a great way to use up leftover rice or "planned-over" rice. It's especially pretty when made with Oven-Baked Brown Rice made with 1:2 parts red quinoa:brown rice but I like Curried Rice so much, and how it pairs with Greek Feta Chicken so much, I've been known to put on a pot of rice before starting the chicken. Here's my simple recipe for Curried Rice.

RECIPE While the chicken marinates, melt a tablespoon of butter in a large skillet. Stir in a little chopped onion, a chopped green pepper, a couple of grated carrots, a few slivered almonds, then sauté until just cooked. Stir in a teaspoon of curry powder plus salt and pepper to taste, then the main act, two cups of cooked rice. Stir it all up, then heat until steamy hot!

More Greek-Style Favorites

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Chicken Greek Salad Greek Baked Beans (Gigantes Plaki) Tourlou Tourlou (Greek Baked Vegetables)
~ more Greek recipes ~

More Favorite Easy-Easy Chicken Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Chicken Sybil Honey Mustard Chicken Baked Chicken with Fresh Peaches
~ more chicken recipes ~

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Quick Links to This Page

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~ Curried Rice ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade 2006, 2007, 2011, 2018 & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Anonymous7/21/2007

    This is a great recipe Alanna and a great blog. I will be certainly trying this yummy recipe out soon. When I do I will link it on my food blog What's For Lunch Honey? and when my men have given their verdict on it.

    I also have another blog for mums who need new and creative ideas for the contents of their kids lunchboxes. Check out The Daily Tiffin. I am sure you will and your kids will love it.

    Thanks for such a great blog Alanna


  2. It's similar indeed! I never knew it's so popular - though considering how tasty and easy it is, it's no wonder :)

  3. Anonymous8/08/2008

    I made the chicken for dinner last night and it was AWESOME! My husband even raved about it!! The chicken was super moist and had an excellent flavor - and the feta cheese on top was just perfect. Thanks so much for the recipe, can't wait to try more!

  4. Anonymous4/23/2009

    I have to say, just finished a very yummy dinner of greek chicken..superb recipe!

  5. Kyesha5/25/2009

    I found a few low-carb recipes whilst looking around for them. I was shocked to find lots of rice and pasta with the recipes. It's supposed to be low-carb! :-) so whats up with the rice and all that? cheers, Kiki

  6. I tried it out, and it was pretty good. Being used to spicy food all the time (I'm from Pakistan), this recipe was refreshingly light.

  7. Delicious! I made this recipe for Sunday dinner last week and we absolutely loved it! I'm posting it on my food blog next week. Thanks for a great recipe!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna