Chicken and Rapini with Feta Cheese on Toast


Chicken and Rapini with Feta Cheese on Toast

Recipe by Summit Natural Health CentreDifficulty: Easy


Prep timeminutes
Cooking time




  • 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 rapini, stems trimmed, cut into 1-inch pieces, or 2 bunches broccolini, chopped

  • 2 cups cherry tomatoes, halved

  • 1 tablespoon red-wine vinegar

  • 1/8 teaspoon salt

  • Freshly ground pepper, to taste

  • 3/4 cup crumbled feta cheese


  • 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 rapini (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.