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Photo of Baked chicken and feta by WW

Baked chicken and feta

Total Time
45 min
10 min
35 min
Baked chicken breast smothered in a diced tomato sauce and topped with salty feta and parsley.


Oil spray

1 x 3 second spray(s)

Skinless chicken breast

600 g, (4 x 150g fillets)

Olive oil

1 tbs

Brown onion

1 medium, chopped


1 clove(s), crushed

Canned diced tomatoes

400 g, diced

Ground paprika

1 tsp, (smoked)

Reduced fat feta cheese

100 g, cut into 4 pieces

Black olives, drained

40 g, pitted kalamata


2 cob(s), large, halved

Fresh flat-leaf parsley



1 medium, cut into wedges, to serve


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add chicken and cook for 2–3 minutes each side or until browned, then transfer to a 1.5 litre (6-cup) ovenproof dish.
  2. Add olive oil and onion to pan and cook, stirring, for 2–3 minutes or until softened. Add garlic and cook, stirring, for 1 minute or until fragrant. Add tomatoes and paprika and cook, stirring occasionally, for 8–10 minutes or until sauce thickens slightly. Pour sauce over chicken, top with kalamata olives, then bake for 10–12 minutes or until chicken is golden and cooked.
  3. Meanwhile, cook corn cobs in a large saucepan of boiling salted water for 10–15 minutes or until tender. Drain. Crumble feta over chicken, sprinkle with fresh parsley, then serve with corn and lemon wedges on the side.


SERVING SUGGESTION: Enjoy with steamed snow and sugar snaps peas.TIP: If you like, use mild paprika instead of the smoked variety.