Greek Chicken with Capers and Orzo

4 Reviews
ADD YOUR REVIEW
Yield
4 servings (serving size: 3/4 cup chicken mixture and about 1/2 cup orzo)
October 2005
RECIPE BY Cooking Light

Orzo is a rice-shaped pasta common in Mediterranean cooking. You can also substitute couscous or tiny star pasta.

Ingredients

  • 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

Nutritional Information

  • Calories 337
  • Caloriesfromfat 24%
  • Fat 9g
  • Satfat 1.5g
  • Monofat 5.7g
  • Polyfat 1g
  • Protein 26.3g
  • Carbohydrate 37.2g
  • Fiber 2.4g
  • Cholesterol 49mg
  • Iron 2.7mg
  • Sodium 514mg
  • Calcium 41mg

How to Make It

Step 1

Cook orzo according to package directions, omitting salt and fat. Drain.

Step 2

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.

Step 3

Combine Greek seasoning and next 5 ingredients (through salt); set aside.

Step 4

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

DKontakos1's Review

ashleycovelli
May 01, 2011
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.

redsox19762's Review

redsox19762
May 21, 2009
This was really good, my husband loved it. The only changes I made were to use chives instead of green onions (about 3 TBSP). My green onions aren't ready to be harvested yet, but I can't use my chives fast enough! Also, I added a little broth and cornstarch to make the sauce stretch a little more, we like our foods saucey! Oh, and I also used chicken breasts cut into 1 inch pieces instead of tenders. Overall , great weeknight dish with little prep time, especially if you use the tenders.

SassySparky's Review

DKontakos1
January 26, 2009
My hubby and I love capers, so this seemed like a great idea. It was super quick, and so it's definitely going into the rotation at our house! The greek seasoning blend we had was purchased at the store, and it was very salty. So next time I'd skip out on salting the chicken or better yet, make my own spice blend. I also added about 1/4 cup of white wine to the pan to deglaze it and make it a little more saucy, and I think that definitely made the meal.

ashleycovelli's Review

SassySparky
December 06, 2008
This meal was OK but it didn't really hit the spot. I made my Greek seasoning by using 1/2 teaspoon each of 1/2t garlic powder, onion powder, cinnamon, marjoram, oregano and mint.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com