I found this recipe on SparkPeople.com (it is also a Cooking Light recipe) while looking for healthy, lower calorie dinner options. If I was to make this again (which I won't be, I will get to that later) I would probably add more seasoning to the chicken as it cooked. My husband and brother in law were not the biggest of fans (actually I got some funny looks from both of them as they took bites) and ended up scraping off the cheese/olive/tomato topping.
| 1 cup uncooked orzo|
1/2 t salt
1/4 t pepper
10 pitted kalamata olives, chopped
8 grape tomatoes, finely chopped
1/4 cup fresh parsley
1/4 cup (1 oz) crumbled feta cheese with basil and sun dired tomatoes
1 t dried oregano
1 T dried parsley
4 4oz skinless, boneless chicken breasts
1/2 cup water
DirectionsCook orzo according to package directions. Drain; stir in 1/4 t salt and 1/8 t pepper.
Combine olives, tomato, parsley, cheese, oregano, and 1/8 t salt.
Coat chicken with cooking spray; sprinkle with remaining salt, 1/8 t pepper, and a dash of 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. Makes 4 servings.
Number of Servings: 4