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.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2005


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Grill or toast bread. Lightly rub with peeled garlic clove, if desired. Discard the garlic.

  • 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.

  • 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 Facts

343 calories; protein 35.6g; carbohydrates 25g; dietary fiber 3.4g; sugars 6.6g; fat 10.5g; saturated fat 4.6g; cholesterol 84.7mg; vitamin a iu 6768.4IU; vitamin c 100mg; folate 38mcg; calcium 220.6mg; iron 2.1mg; magnesium 41.5mg; potassium 424.5mg; sodium 590.5mg; thiamin 0.2mg.

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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. Read More