I use McCormick's Gourmet Greek Seasoning. It really makes a difference compared to the other seasonings. I make this at least a few times a year. I use couscous instead of orzo.
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.
Yield: 4 servings (serving size: 3/4 cup chicken mixture and about 1/2 cup orzo)
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Amount per serving
- Calories: 337
- Calories from fat: 24%
- Fat: 9g
- Saturated fat: 1.5g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 1g
- Protein: 26.3g
- Carbohydrate: 37.2g
- Fiber: 2.4g
- Cholesterol: 49mg
- Iron: 2.7mg
- Sodium: 514mg
- Calcium: 41mg
- 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.
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