A very delicious chicken dish! The flavors of the feta, oregano and olives mingle wonderfully together. I would recommend using fresh oregano if at all possible and I always tenderize my chicken if I am going to serve whole breasts. I served this with spaghetti squash instead of the pasta and my husband and 2 year old loved it. I will be adding this to my recipe collection for guests as it is that good.
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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
- 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
- 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.
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