Best six ingredient dinners: Chicken with feta and sundried tomatoes {Blue Cash Dinner@6 $600 giveaway}

six ingredient chicken

When it comes to feeding their families, moms want to put nutritious and delicious meals on the table fast. They don’t want to deal with a long list of ingredients, but want something they can quickly put together.

That’s why I’ve partnered with American Express Blue Cash® Preferred and Everyday cards to run a Blue Cash Dinner@6 giveaway of $600 in American Express gift cards. Over the next few weeks, I’ll be featuring dinner entrees that use no more than 6 ingredients. And I’ll be asking you to submit your favorite dinner recipes that use 6 ingredients or less for a chance to win $600 in American Express gift cards! (Details below.)

Why six ingredients?

It’s to celebrate the launch of the new American Express Blue Cash Preferred and Everyday cards. With the cost of everything going up, the new Blue Cash Cards provide a simple way for you to get cash back – as high as 6% – when you shop for every day necessities.

American Express Blue Cash cardBoth Blue Cash cards immediately offer cash back in categories in which prices are rising like gas, supermarket purchases and clothing bought at department stores. You can use it online, too.

With the new Blue Cash Cards, there are no spending minimums, cash back caps, ongoing enrollments, or rotating categories of cash back benefits. The benefits don’t change either, as they do with some other cards.

For Blue Cash Preferred, it’s as simple as 6%-3%-1% (6% cash back at supermarkets, up to 3% at department stores and gas stations, and 1% on all other eligible purchases). At 6% cash back, Blue Cash Preferred offers consumers the most cash back at the supermarket available in the market today. (Blue Cash Preferred carries a $75 annual fee, but may be worth having if you put a lot of purchases on your card.)

For Blue Cash Everyday, it’s a simple as 3%-2%-1% (3% cash back at supermarkets, 2% cash back at department stores and gas stations, and 1% on all other eligible purchases) with no annual fee.

To learn more about the Blue Cash Preferred and Blue Cash Everyday cards, visit

six ingredient chicken

Chicken with feta and sun dried tomato

After the making a very successful chicken picatta last month, I wanted to make something similar. Instead of lemon juice and capers, this recipe uses ingredients I keep on hand like sundried tomatoes, frozen chicken breasts, and crumbled feta cheese.


  • 1 cup crumbled feta
  • 1/2 cup sun dried tomatoes, minced
  • 1/4 cup fresh basil, minced
  • 4 chicken half breasts
  • 4 tablespoons flour (I used gluten free brown rice flour)
  • 2 tablespoons olive oil


  1. Combine the crumbled feta, minced sundried tomatoes, and minced fresh basil in a small bowl. Put aside.
  2. Lay the chicken breasts on a cutting board. Cover with a sheet of plastic wrap and use a meat tenderizer mallet to flatten to 1/4" thickness.
  3. Sprinkle 1/2 tablespoon of the flour on each side of the chicken breast halves. Make sure to coast the chicken as evenly as possible.
  4. Heat a large skillet over medium-high heat. Add the oil to the skillet and heat until sizzling.
  5. Place the chicken in the skillet and cook for 2 minutes per side or until lightly browned and cooked through.
  6. Remove chicken breasts from skillet and place on an oven safe plate or on a baking sheet.
  7. Cover chicken breasts with feta, sundried tomatoes and basil mixture. Place under broiler for 2 minutes until the feta starts to brown. Be careful not to burn the dish!
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Total Time: 20 Minutes
Servings: 4 servings
  • Serving size: 1 chicken breast
  • Calories: 497
  • Calories from Fat: 205
  • Total Fat: 22.8g
  • Saturated fat: 8.5g
  • Sodium: 581mg
  • Total Carbohydrates: 10.7g
  • Sugar: 1.6g
  • Fiber: 1.0g
  • Protein: 59.7g
  • Cholesterol: 178mg

six ingredient chicken

How to enter the Blue Cash Dinner@6 giveaway

Please submit any dinner recipes you have that include 6 ingredients or less to be entered to win $600 in American Express gift cards. You can leave up to 6 total recipes between now and Wednesday, August 24th at midnight MST on this post and my follow up post next week.

The recipe doesn’t have to be original. You don’t have to cook up something new. It can be from someone else’s blog, website or cookbook. All you have to do is just share the recipe below!

On Friday, August 26th, I’ll announce the winner of the $600 in American Express gift cards and post that recipe here at This Mama Cooks! On a Diet.

To earn additional entries (you can only do so if you have entered a recipe), leave a separate comment for each of the activities listed below. If you don’t leave separate comments for each step, I won’t be able to include them as entries.

  1. Submit your favorite dinner recipe that features 6 ingredients or less. You MUST type or cut and paste the entire recipe into the comment form below. If you have a blog, please also provide a link to the post.
  2. You may submit 6 recipes TOTAL on this post and the one next week. (Not six recipe per post.) However, you must leave each recipe in a separate comment.
  3. If you have a blog or giveaways listing site/post/page, feel free to post about this contest on it for ONE additional entry.
  4. Sign up for This Mama Cooks! Review’s RSS feed for ONE additional entry.
  5. Sign up for my enewsletter for ONE additional entry.
  6. Spread the word about this giveaway by submitting a link to this post on Twitter for ONE additional entry. You must leave your Twitter username in your comment so I can check.
  7. Follow @amnichols on Twitter for ONE additional entry.
  8. Follow @americanexpress on Twitter for ONE additional entry.
  9. If you have done any of these additional activities you MUST come back here and leave a comment telling me what you did. I will be checking!
  10. Maximum amount of entries at This Mama Cooks! is 12.
  11. You have until midnight MST on Wednesday, August 24th to enter.
  12. ONE winner will be chosen at random.
  13. You must be willing to send me your full name, mailing address and phone number so I pass your info on to American Express’s PR people so they can mail out your American Express gift cards.
  14. I’ll announce the winner on this blog. I won't share your mailing info with the public, just your name. If you have a blog, I’ll link back to it when I announce the winner.

The giveaway is valued at $600 and is only open to legal residents of the United States, 18 years of age and older. No purchase required. Up to 12 entries per person. ONE prize of $600 in American Express gift cards will be given away. Void where prohibited by law. By submitting your name and email address, you agree to receive relevant promotional emails and contest follow up communications from This Mama Cooks! On a Diet in compliance with my privacy policy and giveaway rules.

Disclosure: I was compensated for my time by American Express to create these series of posts and run the giveaway. All opinions are my own.

375 thoughts on “Best six ingredient dinners: Chicken with feta and sundried tomatoes {Blue Cash Dinner@6 $600 giveaway}

  1. Sand

    Chicken Quesadillas

    1 cup shredded cooked chicken
    1/2 cup chopped onion
    1/2 cup shredded mozzarella cheese
    1/2 cup shredded Cheddar cheese
    2 (8 inch) flour tortillas

    1. In a bowl, combine chicken, onion, mozzarella and cheddar; set aside. Spray one side of each tortilla with nonstick cooking spray. Place tortilla greased side down on hot griddle. Place chicken on half of each tortilla. Fold over and cook over low for 1-2 minutes on each side of until tortilla is golden brown. Cut into wedges.

  2. Sarah L

    Now I’m REALLY hungry.

    Peppered Scallops Recipe
    Serves 6


    2 tbsp butter
    2 garlic cloves, finely chopped
    3 scallions, sliced
    2 lbs sea scallops
    1 (each) red, yellow, and green bell pepper, cut in thin strips
    1/2 cup orange juice

    Make it

    Heat butter in large skillet. Add garlic and scallions and saute for 2 minutes.
    Add scallops and saute for 3 minutes.
    Add peppers and saute for 3 minutes.
    Add orange juice, cook for 2 minutes or until scallops cooked through.

  3. Sarah L

    Creamy Pesto Tortellini Recipe
    Serves 6


    2 packages (9oz each) frozen light cheese tortellini
    1 medium zucchini halved lengthwise and cut crosswise into 1/4 inch slices
    2 medium small bell peppers (1 red, 1 yellow) cored, seeded, and diced
    1 cup fat-free half-and-half
    1/4 cup prepared pesto (I buy the dry mix in a packet and mix it with olive oil)
    1/4 lb ham, cubed (it’s good with chicken too)

    Make it

    Cook pasta in a large pot of lightly salted boiling water until dente. For the last 2 minutes of cooking add zucchini and peppers. Drain in a colander.

    Put half-and-half, pesto and ham into pot. Heat over medium-high heat for 3 minutes (without the tortellini, zucchini, pepper mixture in the pot).

    Return pasta and veggies to the pot; toss with sauce to coat.

    Remove from heat. Let stand for 10 minutes to thicken slightly before serving.

  4. Sarah L

    Chipotle Salsa Steak Recipe
    Serves 4


    1 Beef top round steak, cut 3/4 to 1 inch thick (1lb)
    1-1/2 cups prepared chipotle salsa
    2 medium limes, peel grated, juiced
    1/2 teaspoon ground cumin
    3 tablespoons chopped fresh cilantro
    whole wheat flour tortilla shells (optional)

    Make it

    Combine salsa, lime peel and juice, and cumin in small bowl

    Place beef steak in food-safe plastic bag. Pour 3/4 salsa marinade over steak: turn steak to coat. Marinade for 6 hours in refrigerator or over night. Save remaining marinade in refrigerator for sauce

    Remove steak from marinade and throw marinade away. Grill steak over medium heat for 8-9 minutes (16-18 minutes for 1 inch thick)for medium rare

    While cooking, combine 3 tablespoons of cilantro with marinade that you saved

    Cut steak into thin slices. Serve with sauce and tortilla shells

  5. Sarah L

    Salmon Cakes Recipe
    I found this awesome Salmon Cakes recipe in the February 08 issue of Better Homes and Gardens. It is one of my favorite seafood recipes. It should only take about 20 minutes. Bonus: the magazine claims it only cost $2.90 per serving…that’s my kind of deal. Hope you like it!

    Serves 4

    14 oz fresh skinless salmon fillets
    2 cups refrigerated sour cream and chive mashed potatoes
    1/2 cup seasoned fine dry bread crumbs
    3 tbsp snipped fresh dill
    Non-stick cooking spray
    Drizzle of low-fat Honey-Dijon salad dressing

    Make it

    Rinse and dry salmon. Place in 2 quart microwave-safe baking dish; cover with vented plastic and cook on high for 2.5-3.5 minutes or until salmon flakes easily with a fork.
    Break salmon into pieces and combine in bowl with potatoes, bread crumbs, and dill.
    Form salmon mixture into eight 3.5 inch cake patties
    Lightly coat large non-stick skillet with cooking spray. Cook cakes over med-high heat for 3-4 minutes on each side (until heated through and browned).
    Drizzle with dressing (don’t dunk…lots more calories that way) and enjoy
    Goes great over a bed of mix greens or rice (calories not included)

  6. Sarah L

    Serve this flavorful crockpot chicken recipe over rice or noodles.
    Cook Time: 6 hours
    Total Time: 6 hours

    4 boneless skinless chicken breast halves
    1 envelope Italian salad dressing mix
    1/3 cup water
    1 package (8 ozs.) cream cheese, softened
    1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
    1 can (4 ozs.) mushroom stems and pieces, drained
    Hot cooked rice or noodles

    Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours. In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve Italian chicken with rice or hot cooked noodles.
    Serves 4.

    (water doesn’t count…..)

  7. Sarah L

    1 pound tilapia fillets
    1/4 cup Parmesan cheese
    2 tablespoons soft spread butter (like I Can’t Believe It’s Not Butter), softened
    1 tablespoon and 1-1/2 teaspoons Smart Balance Omega Plus Light Mayonnaise Dressing
    1 tablespoon fresh lemon juice
    1/8 teaspoon dried basil
    1/8 teaspoon ground black pepper
    sprinkle of sea salt

    Make it

    Preheat your oven’s broiler. Line pan with aluminum foil.

    In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Add dried basil, pepper, and salt. Mix well and set aside.
    Arrange fillets in a single layer on the prepared pan. Broil for 3-4 minutes on the oven rack second from the top. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 1-2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to overcook the fish.

    6 ingredients (not counting salt & pepper)

  8. brian e.

    Thanks for the giveaway…


    6 – Skinless, boneless chicken breast – cut into 1” chunks
    1 cup butter
    2 medium garlic heads, diced
    1 cup all-purpose flour
    1 lime
    1 T lemon pepper seasoning
    1 t each salt and pepper

    Place chicken, flour, salt, pepper and lemon pepper seasoning in a plastic bag and shake well.

    Melt butter in a large skillet over medium heat, add garlic and sauté 3 to 4 minutes, until it starts to change color. Sauté chicken in garlic butter mixture for 10 to 15 minutes, or until juices run clear.

    Squeeze lime over cooked chicken and add salt, pepper and lemon pepper seasoning to taste.

    senorpiero [at] yahoo [dot] com

  9. Jaclyn Reynolds

    My Baked Ziti Pizza-Reynolds Family version
    2 cups cooked ziti pasta
    1/3 cup of tomato sauce
    Pillsbury pizza dough
    1 bag shredded mozzarella cheese

    Heat over to 375.
    Roll out dough, spoon on sauce evenly.
    Add ziti
    Add mozzarella cheese on top, covering ziti well.
    Back for about 11-12 minutes.

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