Greek Chicken with Capers and Orzo

Orzo is a rice-shaped pasta common in Mediterranean cooking. You can also substitute couscous or tiny star pasta.


4 servings (serving size: 3/4 cup chicken mixture and about 1/2 cup orzo)

Recipe from

Cooking Light

Nutritional Information

Calories 337
Caloriesfromfat 24 %
Fat 9 g
Satfat 1.5 g
Monofat 5.7 g
Polyfat 1 g
Protein 26.3 g
Carbohydrate 37.2 g
Fiber 2.4 g
Cholesterol 49 mg
Iron 2.7 mg
Sodium 514 mg
Calcium 41 mg


1 cup uncooked orzo (rice-shaped pasta)
Cooking spray
12 ounces chicken breast tenders
1 tablespoon salt-free dried Greek seasoning blend
2 tablespoons capers
2 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
1 teaspoon bottled minced garlic
1/2 teaspoon salt
1 large red bell pepper, cut into thin strips
1/2 cup finely chopped green onions


Cook orzo according to package directions, omitting salt and fat. Drain.

While orzo cooks, heat a 12-inch nonstick skillet over medium high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; cover and keep warm.

Combine Greek seasoning and next 5 ingredients (through salt); set aside.

Recoat pan with cooking spray. Add bell pepper, and sauté 2 minutes. Add onions; sauté 1 minute or until peppers begin to brown. Return chicken to pan. Stir in caper mixture, tossing gently to coat chicken. Spoon chicken mixture over orzo. Serve immediately.

October 2005
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