Recipe: Easy Feta Chicken Bake

An easy meal that usually makes more than enough for dinner and a lunch or for the next day.

(I used to make it, when I was single, for work lunches for the whole week.)

Easy Feta Chicken Bake

Prep time: 15 mins 

Software:

1lb skinless chicken tenderloins (or breasts that have been cut to be thinner/longer strips)

1Tbsp lemon juice, divided (or, like me, just grab one lemon and know you will be squeezing it twice)

Salt and Pepper

1pkg (4oz) ATHENOS crumbled Feta Cheese with Basil & Tomato

2 or 3 standard tomatoes diced, or a package of grape tomatoes halved (or quarted, your call)

Lots of fresh Basil leaves

2 cups of rice, your choice of style

Hardware:

1 Casserole dish for baking in

1 knife for dicing tomatoes and shredding basil 

1 Oven; preheated to 350

1 Rice Cooker

Whatever Bento box or resealable containers you want to use for lunches

Process:

Step 1: Arrange chicken in casserole dish

Step 2: Sprinkle with lemon juice

Step 3: Sprinkle with Salt and Pepper 

Step 4: Put Feta on top of Chickens (might need to press pieces into chicken to make them stick, but it doesn't have to be perfect)

Step 5: Place Tomatoes and Basil between chicken

Step 6: Drizzle the rest of the lemon juice in (sprinkle a bit of salt and pepper onto the tomatoes if you want)

Step 7: Bake for 30-40 mins at 350 (until chicken is cooked through)

Step 8: Start rice in the rice cooker

Step 9: EAT!!

Final Steps include dividing up any remaining chicken onto rice into travel containers for lunches.

It is very easy to do.

Not terribly expensive (depending on chicken prices in your area)

It is fairly quick to make.

And it makes more than one meal.

All my favorite things!

And now for something different

In a take away from the normal (although far between) knitting posts, I shall now post a recipe of my own design.

I call it, Rattlesnake Bake (based off of Rattlesnake Pasta from Uno's)

1 box Penne pasta (I used wheat); cooked to box directions
2 15oz jars Alfredo sauce (or 30 oz home made sauce)
1 lb chicken, cooked and cubed
1 can Rotel
1 small can diced jalapenos (add as much as desired, I did not use the whole can and pickled are better than fresh for this dish)
2 cups or more of shredded cheddar cheese
2 cups Panko bread crumbs

In a large casserole dish, place cooked penne pasta, add Alfredo and stir. Then mix in cubed chicken and a mostly drained can of Rotel. Add diced jalapenos as desired for increased heat. Top with cheddar (the more the better) and then add panko on top of that. Bake at 400 or so to brown the panko.

Eat for a week.

Enjoy!