Chicken with Feta and Tomatoes

Preparation time: 15 min Servings: 4
Cooking time: 20 min


1 tsp paprika
1/2 cup all purpose flour
2 cups water
2 cloves garlic, finely chopped
1 onion, coarsely chopped
1-1/2 cups milk
1/4 cup unsalted butter
1 cup long-grain white rice
1 tsp oregano
1/2 cup black olives, sliced
1-1/4 lb boneless, skinless chicken breast halves, cut into bite-size cubes
1-2/3 cups canned tomatoes, drained and cut into chunks
6 oz feta cheese, diced

Cooking Directions:

Boil water in a nonreactive saucepan over high heat. Stir in rice. Immediately reduce heat to low. Cover and simmer 20-25 minutes, until rice is tender and water is absorbed. Combine next 3 ingredients and pepper to taste in a shallow bowl. Dredge chicken in flour to coat lightly. Reserve remaining flour mixture. Melt half the butter in a heavy nonstick skillet over medium high heat. Sauté chicken 2 minutes per side, or until lightly browned. Remove from skillet and set aside. Add remaining butter to skillet. Sauté onions and garlic 3-4 minutes until softened. Stir in 2 Tbsp of remaining flour mixture and cook about 2 minutes, or until bubbly and lightly browned. Stir in milk and bring to a boil, stirring frequently. Return chicken pieces to skillet and simmer 8-10 minutes. Stir in tomatoes and cheese. Cook another minute. Season with salt and pepper to taste. Serve chicken over rice. Sprinkle with olives.

Nutrition Facts

Calories 660
% Calories From Fat 42.3%
Total Fat 31g
Saturated Fats 17g
Mono-unsaturated Fats 9g
Poly-unsaturated Fats 2g
Cholesterol 200mg
Sodium 780mg
Total Carbohydrates 38g
Dietary Fiber 3g
Sugar 10g
Protein 57g

More Information


Thiamin B1 0 mg
Vitamin B12 2 mcg
Vitamin K 9 mcg
Vitamin A 1200 IU
Niacin B3 22 mg
Pantothenic Acid 3 mg
Riboflavin B2 1 mg
Vitamin C 12 mg
Vitamin D 37 IU
Vitamin B6 1 mg
Vitamin E 2 mg
Choline 160 mg


Manganese 1 mg
Calcium 410 mg
Magnesium 85 mg
Phosphorus 620 mg
Zinc 4 mg
Fluoride 110 mcg
Copper 0 mg
Sodium 780 mg
Selenium 58 mcg
Iron 5 mg
Potassium 810 mg

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