Chicken, Broccoli Rabe & Feta on Toast

2 Reviews
From: EatingWell Magazine August/September 2005

The assertive flavor of broccoli rabe can be a schoolyard bully in dishes. But here, the sweet tomatoes and briny feta stand up to its bite, rendering this dish a rustic but comforting favorite. Still, if broccoli rabe proves too strong for your taste, you can substitute broccolini or even tiny, trimmed broccoli florets.

Ingredients 4 servings

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  • 4 thick slices whole-wheat country bread
  • 1 clove garlic, peeled (optional), plus 1/4 cup chopped garlic
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound chicken tenders, cut crosswise into 1/2-inch pieces
  • 1 bunch broccoli rabe, stems trimmed, cut into 1-inch pieces, or 2 bunches broccolini, chopped (see Ingredient note)
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon red-wine vinegar
  • 1/8 teaspoon salt
  • 3/4 cup crumbled feta cheese
  • Freshly ground pepper, to taste

Preparation

  • Active

  • Ready In

  1. Grill or toast bread. Lightly rub with peeled garlic clove, if desired. Discard the garlic.
  2. Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking. Add chicken; cook, stirring occasionally, until just cooked through and no longer pink in the middle, 4 to 5 minutes. Transfer the chicken and any juices to a plate; cover to keep warm.
  3. Add the remaining 2 teaspoons oil to the pan. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add broccoli rabe (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 minutes. Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 minutes. Return the chicken and juices to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 minutes. Serve warm over garlic toasts.
  • Pleasantly pungent and mildly bitter, broccoli rabe, or rapini, is a member of the cabbage family and commonly used in Mediterranean cooking. Broccolini (a cross between broccoli and Chinese kale) is sweet and tender—the florets and stalks are edible.

Nutrition information

  • Per serving: 342 calories; 10 g fat(5 g sat); 3 g fiber; 25 g carbohydrates; 36 g protein; 38 mcg folate; 85 mg cholesterol; 7 g sugars; 0 g added sugars; 6768 IU vitamin A; 100 mg vitamin C; 221 mg calcium; 2 mg iron; 591 mg sodium; 425 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 2 vegetable, 4 lean meat | 2 Carbohydrate Servings

Reviews 2

December 15, 2010
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By: surfbird
Delish and easy This turned out great! It was my first time trying broccoli rabe, and I didn't find it overpowering at all. We were low on cherry tomatoes and used some green tomatoes to supplement - excellent. I followed the other reviewer's advice and served over pasta, with bread on the side. It was a little dry upon reheating but still delicious -maybe adding some extra tomatoes on the 2nd day would juice it up? It did look a lot different than the photo - the feta cheese melted in with the tomato juices to create a yummy sauce. We'll definitely be making this again.
April 02, 2010
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By: EatingWell User
I use broccolini when I make this. I've made it several times, including for potlucks. It keeps well for the next day, too. I generally serve it with the bread on the side, and the chicken and such over pasta, like rotini, which keeps the juices in nicely.