When you cook frozen chicken, ice crystals melt and add extra moisture so the chicken steams or poaches and won't ever brown. We didn't' see that as a negative, so much as a good excuse to create a vibrant lemon-dill-olive sauce to carry the flavor and color for this dish. Orzo and shaved Brussels sprouts cook alongside the chicken in the sauce.
Source: BH & G January 2020
MARINADING::
1. In a 1-gallon freezer bag, combine the zest, juice, peppers, oil, garlic, dill, salt, and pepper. Place chicken in bag. Slice remaining lemon and add to bag. Turn to coat. Remove air from bag and seal. Lay flat on a baking sheet to freeze. Freeze up to 3 months.
COOKING:
1. Remove frozen mixture from bag; place in an extra-large skillet. Add chicken broth and butter. Bring to boiling. Reduce heat to simmer. Cover and cook for 7 minutes.
2. Add orzo. Return to boiling. Reduce heat to simmer and cover. Cook for 10 minutes more.
3. Add Brussels sprouts and olives. Return to boiling. Reduce heat to simmer abs cover. Cook 5 minutes more, or until orzo is tender and chicken is done (165 F).
4. Top with feta; serve.
You can substitute frozen baby brussels sprouts. Steam in bag a portion of recommended time so the sprouts are undercooked. Slice, and add in step 4 to finish cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (401g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 264 | ||
Calories from Fat: 95 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 4.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 47.4mg | 15 % | |
Sodium 457.3mg | 16 % | |
Potassium 514.3mg | 14 % | |
Total Carbohydrate 37.4g | 11 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 32g | ||
Protein 10.7g | 15 % | |
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: 264
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