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Crispy Chicken with Orzo, Tomatoes, Basil and Feta

Crispy Chicken with Orzo, Tomatoes, Basil and Feta Recipe

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Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
1 cup uncooked orzo (rice shaped pasta)
1 1/2 cup baby spinach
2 tablespoons toasted pine nuts*
2 tablespoons olive oil, divided
1 cup grape tomatoes, halved
2 teaspoons finely chopped garlic
1/3 cup pitted kalamata olives, halved
1 teaspoon balsamic vinegar
Salt and pepper to taste
1/4 cup crumbled feta cheese
1/4 cup small basil leaves


  1. Heat chicken according to package directions; hold warm.  Meanwhile, prepare orzo according to package directions.  Remove from heat; stir in spinach and pine nuts while still warm.
  2. Heat 1 tablespoon oil in skillet over medium heat. Add tomatoes, garlic and olives and cook for 3 minutes.  Stir in remaining oil, vinegar, salt and pepper to taste.
  3. To serve, evenly divide orzo among 4 plates, top with chicken then tomato mixture.  Sprinkle with feta and basil leaves.

Note

*Toast pine nuts in skillet over medium heat, stirring often, until golden.


  • Serving Size 232g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 520

  • Total Fat 21g (32%)

  • Saturated Fat 4.5g (23%)

  • Trans Fat g

  • Cholesterol 60mg (20%)

  • Sodium 870mg (36%)

  • Total Carbohydrate 61g (20%)

  • Dietary Fiber 5g

  • Sugars 4g

  • Protein 22g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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