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.
Ingredients
| 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 Cooking Spray 1/2 cup water |
Directions
Cook 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
