Chicken with Feta and Tomatoes

This is another Weight Watchers Recipe that really delivers.  It only took about 15 minutes to make and tasted great.

Personally, I’m not wild about cooked tomatoes.  I prefer a cool, refreshing tomato to one that’s warm and a little mushy.  Something just seems off to me about eating a hot tomato.  Anyways, I made this dish thinking that if I didn’t like them, I could always just eat around them.  Well, when you cook the tomatoes in the skillet with the oregano, the oregano just sticks to the tomato, giving it so much flavor.  So in the end, I ate every last bite, hot tomatoes, and all.  The oregano and feta give the chicken a profoundly Italian flair.

Chicken with Feta and Tomatoes

Yields: 4 servings

Chicken with Feta and Tomatoes


  • 4 boneless/skinless chicken breasts
  • ¼ t salt
  • ¼ t pepper
  • 1 ½ t olive oil-divided
  • 1 ½ t dried oregano
  • 1 t minced garlic
  • ½ pint grape tomatoes, halved
  • 1 oz crumbled reduced fat feta cheese


  1. Season chicken with salt & pepper.  Cook in 1 tsp oil over med high heat. Remove; keep warm.
  2. Add remaining oil to pan.  Add garlic, oregano, and tomatoes. Cook tomatoes until softened, about 3 min. Spread mixture evenly over chicken.  Top with feta.


WW Points = 5

Source: eMeals

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4 thoughts on “Chicken with Feta and Tomatoes

  1. In your narrative you said
    “Well, when you cook the tomatoes in the skillet with the basil, the basil just sticks to the tomato, giving it so much flavor”

    I really love basil but as I read the ingredients and the directions, I didn’t see basil anywhere. The only herb I saw is dried oregano and that sure isn’t basil.

    Is the basil there someplace and I just don’t see it?

    • lindsayballen March 16, 2015 at 5:14 pm - Reply Author

      Hi Diane. Thanks for catching that mistake! I completely intended to say oregano, but for some reason typed basil. I’ve corrected it in the post. However, if you wanted to use fresh or dried basil in this dish, it would be excellent! You could substitute the dried oregano for dried basil. Or you could just top it with fresh basil after it’s cooked. Basil definitely compliments tomato and feta well. Maybe that’s why I accidentally typed it!

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