Kalamata-Feta Chicken

Kalamata-Feta Chicken Recipe
Photo: Oxmoor House

Yield:

4 servings (serving size: 1 chicken breast half, 3/4 cup orzo, and 2 tablespoons olive mixture)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 354
Caloriesfromfat 17 %
Fat 6.8 g
Satfat 2.2 g
Monofat 2.8 g
Polyfat 1 g
Protein 33.9 g
Carbohydrate 37.2 g
Fiber 1.7 g
Cholesterol 74 mg
Iron 3.1 mg
Sodium 634 mg
Calcium 85 mg

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

Preparation

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.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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