For tomato mixture:
In a medium bowl, gently toss all ingredients. Set aside.
Heat a 12 inch nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray.
Cook chicken with the smooth side down for 2 minutes. Remove the chicken.
Put the broth and orzo in the same skillet. Increase the heat to high.
Bring to a boil, scraping he browned bits from the bottom of the skillet.
Place the chicken with the browned side up on the orzo.
Sprinkle with 1/2 teaspoon basil.
Reduce the heat and simmer, covered, for 12 minutes or until the chicken is no longer pink in the center and the orzo mixture is thickened slightly, stirring occassionally.
To serve, spoon the orzo mixture onto each plate. Top with the chicken, tomato mixture and feta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (407g)|
|Recipe Makes: 4|
|Calories from Fat: 74 (20%)|
|Amt Per Serving||% DV|
|Total Fat 8.3g||11 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 118.5mg||36 %|
|Sodium 662mg||23 %|
|Potassium 753.1mg||20 %|
|Total Carbohydrate 36.8g||11 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 34.3g|
|Protein 36.6g||52 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 374
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