Kalamata-Feta Chicken

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 354
  • Calories from fat: 17%
  • Fat: 6.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1g
  • Protein: 33.9g
  • Carbohydrate: 37.2g
  • Fiber: 1.7g
  • Cholesterol: 74mg
  • Iron: 3.1mg
  • Sodium: 634mg
  • Calcium: 85mg

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

  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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