Chicken Orzo W/mediterranean Tomatoes

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

This is SO Tasty! It's very lite yet flavorful. The kids love it too.


Mediterranean Tomatoes
2 cups Grape tomatoes; quartered
12 Kalamata olives; coarsely chopped
1 cup Parsley; fresh snipped
2 tablespoon Capers; rinsed and drained
2 tablespoon Red wine vinegar
2 teaspoon Olive oil; extra virgin
1 teaspoon Dried basil; crumbled
****Chicken Orzo****
Vegetable oil spray
1 pound Chicken breasts; boneless, skinless
14 1/2 ounces Chicken broth; fat-free, low-sodium
1 cup Orzo; dried
1/2 teaspoon Dried basil; crumbled
2 ounces Feta cheese with sun-dried tomatoes; crumbled

Original recipe makes 4



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.

Verified by stevemur
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Calories Per Serving: 374 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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robsonr 6y ago

[I posted this recipe.]
mommyof2gals 7y ago

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