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Kalamata-Feta Chicken

Photo: Oxmoor House
Prep time 9 mins
Cook time 12 mins
Yield

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

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

Nutrition 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

How to Make It

  1. Cook orzo according to package directions. Drain; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.

  2. Combine olives, tomato, parsley, cheese, 2 teaspoons fresh oregano, and 1/8 teaspoon salt.

  3. Coat chicken with cooking spray; sprinkle with remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons fresh oregano.

  4. Place a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side. Transfer to a serving plate; keep warm.

  5. 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.

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