BAKED FETA CHICKEN RECIPES

Name: Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon
Total time: 25 min
Yield: 4 servings
Ingredients: 1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces; 1 pint grape tomatoes, halved (about 2 cups); 1 small red onion, peeled, quartered and cut into 2-inch wedges; 1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving; 3 tablespoons olive oil, plus more for serving; 1 teaspoon ground cumin; 1/2 teaspoon red-pepper flakes; Kosher salt and black pepper; 2 (6- to 8-ounce) blocks feta, cut into 1-inch slices; Cooked orzo or farro, for serving; 1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMO…

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemo… image

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

Provided by Yasmin Fahr

Total Time 25 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 bunch broccolini, ends trimmed, thick stalks split lengthwise, or broccoli, stalks trimmed and cut into bite-size pieces
1 pint grape tomatoes, halved (about 2 cups)
1 small red onion, peeled, quartered and cut into 2-inch wedges
1 lemon, 1/2 cut into thin rounds and the remaining 1/2 left intact, for serving
3 tablespoons olive oil, plus more for serving
1 teaspoon ground cumin
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
2 (6- to 8-ounce) blocks feta, cut into 1-inch slices
Cooked orzo or farro, for serving
1/2 cup fresh basil or cilantro leaves and fine stems, roughly chopped (optional)

Steps:

Heat the oven to 400 degrees with a rack set in the lower third. On a sheet pan, combine the broccolini, tomatoes, onion and lemon slices with the olive oil and toss. Add cumin and red-pepper flakes, season with salt and pepper, and toss again until evenly coated. Nestle the feta slices into the vegetables. (It’s OK if they break apart a little.)
Roast 15 to 20 minutes, stirring halfway through but leaving the feta in place, until the broccolini is charred at the tips, the stems are easily pierced with a fork and the tomato skins start to blister and break down.
Serve over orzo or farro. Drizzle with olive oil and serve with the remaining lemon half for squeezing. Top with fresh herbs, if using.

BAKED TOMATO & FETA PASTA RECIPE | EATINGWELL

Baked Tomato & Feta Pasta Recipe | EatingWell image

Tomatoes and briny feta cheese form the base of the sauce that coats the pasta in this easy one-pan meal. Enjoy on its own as a vegetarian dinner or top with grilled chicken for some extra protein.

Provided by Carolyn Casner

Categories Healthy Pasta and Noodle Recipes

Total Time 1 hours 5 minutes

Number Of Ingredients 10

Ingredients

1 (18 ounce) package cherry or grape tomatoes
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh thyme or oregano
¼ teaspoon crushed red pepper
¼ teaspoon kosher salt
1 (5-ounce) block feta cheese
8 ounces rotini or penne
2 cups boiling water
2 tablespoons tomato paste
2 cloves garlic, minced

Steps:

Preheat oven to 400°F.
Toss tomatoes, oil, thyme (or oregano), crushed red pepper and salt together in a 9-by-13-inch baking dish. Place feta in the center. Bake until the tomatoes are broken down and bubbling, about 30 minutes.
Add pasta to the baking dish. Whisk boiling water, tomato paste and garlic together in a measuring cup and pour it over the pasta. Stir to combine. Carefully cover with foil and bake until the pasta is tender, about 18 minutes. Remove from the oven and stir. Cover and let stand for 5 minutes before serving.

Nutrition Facts : Calories 453 calories, CarbohydrateContent 51 g, CholesterolContent 32 mg, FatContent 22 g, FiberContent 4 g, ProteinContent 14 g, SaturatedFatContent 7 g, SodiumContent 485 mg, SugarContent 8 g

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SHEET-PAN BAKED FETA WITH BROCCOLINI, TOMATOES AND LEMO…

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
From cooking.nytimes.com
Reviews 5
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