Feta Topped Chicken AND Asparagus with Tomatoes

Ingredients

4 

boneless skinless chicken breasts (about 1 1/4 lb)

2 

tablespoons reduced-fat balsamic vinaigrette dressing

1 

teaspoon Italian seasoning

1/4 

teaspoon seasoned pepper blend

1 

large plum (Roma) tomato, cut into 8 slices

1/4 

cup crumbled fat-free feta cheese (1 oz)

Directions

• Step1Set oven control to broil. Brush both sides of chicken breasts with dressing. Sprinkle both sides with Italian seasoning and seasoned pepper. Place on rack in broiler pan.
• Step2Broil with tops 4 inches from heat about 10 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. Top with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly browned.

Ingredients

2 

teaspoons vegetable oil

1 

small onion, chopped (1/3 cup)

3 

plum (Roma) tomatoes, chopped (1 cup)

1 

tablespoon lemon juice

1 

tablespoon honey

1/4 

teaspoon salt

1 1/2 

lb fresh asparagus spears

Directions

• Step1In 10-inch skillet, heat oil over medium heat. Cook onion in oil 2 to 3 minutes, stirring occasionally, until tender. Stir in tomatoes, lemon juice, honey and salt. Cook 1 minute, stirring occasionally. Remove mixture from skillet; keep warm.
• Step2Wipe out skillet with paper towel. In skillet, heat 1 inch water to boiling. Add asparagus; heat to boiling. Reduce heat to medium; cover and cook 7 to 10 minutes or until stalk ends are crisp-tender. Drain asparagus; place in serving dish. Top with tomato mixture.

I got both of these recipes from livebetteramerica.com  I had not broiled chicken before and it was a great way to cook the chicken.  It was still very moist.  The asparagus was very tasty and would be a great side for many main dishes.  

Chicken

Megan-3.5/5

Jesse-4/5

Asparagus

Megan-4/5

Jesse-4/5