4 servings (serving size: 1 chicken breast half, 1/2 cup orzo mixture, and 1/3 cup bell pepper mixture)
Becky Luigart-Stayner; Melanie J. Clarke
4 ounces uncooked orzo (rice-shaped pasta; about 1/2 cup)
4 teaspoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 cup red bell pepper strips
1 cup green bell pepper strips
1 teaspoon dried oregano
2 garlic cloves, minced
1 1/2 tablespoons fresh lemon juice
3/4 cup (3 ounces) crumbled feta cheese
How to Make It
Cook orzo according to package directions, omitting salt and fat.
While orzo cooks, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt, black pepper, and red pepper. Add chicken to pan, and cook 4 minutes on each side or until done. Remove chicken from pan, and keep warm. Add the remaining 2 teaspoons olive oil and bell peppers to pan; sauté 2 minutes. Add oregano and garlic; sauté 1 minute. Remove from heat, and stir in lemon juice.
Combine orzo and feta, and serve with chicken and bell pepper mixture.
This was in CL's five star recipes cookbook and, although I can see that it has five stars (with only 8 reviews previous to mine), I can only give it three stars. There is absolutely nothing special about this meal. It's edible, quick, and healthy, but that's about it. I have 20 other CL recipes I would rather eat. I followed the recipe exactly and served it with steamed broccoli. This won't be added to my regular recipe rotation.
I have made this many times because it is quick and I often have the ingredients on hand. Using tips from reviewers that appeared in an earlier posting of this recipe, I add a few small onion wedges, which I sauté a bit first, then add some sliced mushrooms with the bell pepper strips. I also increase the orzo to 6 or 8 ounces. Unless your chicken breasts are of even thickness, I would suggest cutting the chicken into strips, or you could use chicken breast tenderloins.
I made a few adjustments to suit what I had on my fridge...used red onion and green pepper, and baby shrimp instead of chicken. The shrimp turned out REALLY well with these spices, and the peppers were delicious! I needed to get rid of some feta and found this recipe. I am so pleased! I am sharing this with my Mom, who has no patience for cooking. YUM!
Made this for a weeknight dinner and upon a first bite my husband said "mmm!" I made it with whole grain rice, adding the feta and some fresh herbs. I seasoned the chicken with greek seasoning to bring out a more Mediterranean flavor.
This recipe was easy to prepare and packed with flavor. After cooking the chicken I tossed in with the bell pepper and garlic mix to give the chicken a little more flavor - so yummy! I would definitely make this dish again - I already want to make it tomorrow! Great for everyday and for special occasions.