Entree: Feta chicken with Greek vegetables

Most of us have heard about the popular Mediterranean Diet, which consists mostly of healthy fats, fruits and vegetables. This great recipe gives a great authentic taste... and its GOOD for you with all the fiber!

FETA CHICKEN WITH GREEK VEGETABLES

1 bunch of asparagus, trimmed and peeled

1 tbsp olive oil

2 whole bone-in skinless chicken breasts (about 12 oz each) split cross wise

1 medium Spanish onion, thinly sliced

3 cloves garlic, finely chopped

8 plum tomatoes, quartered

1 medium eggplant cut into 1-inch pieces

2 cups fresh spinach

1/2 cup crumbled feta cheese (lowfat)

2 tbsp chopped fresh oregano

4 whole wheat pitas, warmed

Heat oven to 375 degrees. Blanch asparagus in a large pot of boiling salted water until crisp-tender, 2 to 3 minutes. Drain stalks and plunge in a bowl of ice water. Drain again and pat dry; set aside. Heat oil in a 6-to-8 qt heavy-bottomed ovenproof pot over medium-high heat. Season chicken with salt and pepper and add to pot. Cover and cook, turning once, until slightly brown about 5-8 minutes. Stir in onion and garlic; replace lid and cook until soft, 4 minutes. Stir in tomatoes and eggplant. Replace lid, place pot in oven and cook until eggplant is tender, about 18 minutes. Remove pot from oven and stir in asparagus and spinach; sprinkle with feta. Replace lid and let rest 15 minutes. Stir in oregano and season with salt and pepper. Serve with pitas.

This makes a perfect dinner dish with 497 calories and 7.9 grams of fat.

*Make this VEGAN!: replace the chicken with firm tofu, and ditch the cheese.

Happy Eating :)

Elise