Kalamata-Feta Chicken
Photography: Photo: Oxmoor House; 
| Servings:4 servings (serving size: 1 chicken breast half, 3/4 cup orzo, and 2 tablespoons olive mixture) | Prep Time:9 minutes | Cook Time:12 minutes |
Nutritional Info
Ingredients
- 1 cup uncooked orzo (rice-shaped pasta)
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 10 pitted kalamata olives, chopped
- 8 grape tomatoes, finely chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes
- 4 teaspoons chopped fresh or 1 teaspoon dried oregano, divided
- 4 (4-ounce) skinless, boneless chicken breast halves
- Cooking spray
- 1/2 cup water
Amount Per
Serving
- protein:33.9 g
- calories:354
- saturated fat:2.2 g
- fiber:1.7 g
- calories from fat:17 %
- poly fat:1 g
- sodium:634 mg
- calcium:85 mg
- iron:3.1 mg
- cholesterol:74 mg
- mono fat:2.8 g
- fat:6.8 g
- carbohydrate:37.2 g
directions
Cook orzo according to package directions. Drain; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
Combine olives, tomato, parsley, cheese, 2 teaspoons fresh oregano, and 1/8 teaspoon salt.
Coat chicken with cooking spray; sprinkle with remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons fresh oregano.
Place a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side. Transfer to a serving plate; keep warm.
Add water to pan; bring to a boil, scraping pan to loosen browned bits. Pour mixture over chicken. Top chicken with olive mixture, and serve with orzo.
