Crispy Chicken with Orzo, Tomatoes, Basil and Feta
PREP TIME: 0min COOK TIME: 20min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 21g||32%|
|Saturated Fat 4.5g||23%|
|Total Carbs 61g||20%|
|Dietary Fiber 5g||20%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 cup uncooked orzo (rice shaped pasta)
1 1/2 cup baby spinach
2 tbsp. toasted pine nuts
2 tbsp. olive oil, divided
1 cup grape tomatoes, halved
2 tsp. finely chopped garlic
1/3 cup pitted kalamata olives, halved
1 tsp. balsamic vinegar
Salt and pepper to taste
1/4 cup crumbled feta cheese
1/4 cup small basil leaves
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.
TIP: Toast pine nuts in skillet over medium heat, stirring often, until golden.
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.
To serve, evenly divide orzo among 4 plates, top with chicken then tomato mixture. Sprinkle with feta and basil leaves.
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