Ingredients:
- 4 skinless boneless chicken breast halves (about 1 lb)
- 1/2 tsp dired oregano leaves, crushed
Directions:
- Heat olive oil in a 10 skillet over medium high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Stir the garlic, vinegar and water in the skillet. Cook and stir for 1 minute. Stir in the soup, tomatoes, olives, and oregano and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Sprinkle with the feta cheese. Serve over orzo.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.99 Kcal (1059 kJ) | ||
| Calories from fat | 126.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.03g | 22% | |
|---|---|---|---|
| Cholesterol | 75.8mg | 25% | |
| Sodium | 775.04mg | 32% | |
| Potassium | 452.1mg | 10% | |
| Total Carbs | 6.14g | 2% | |
| Sugars | 3.6g | 14% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 24.62g | 49% | |
| Vitamin C | 6.5mg | 11% | |
| Iron | 0.3mg | 2% | |
| Calcium | 65.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 95.43 Kcal (400 kJ) | ||
| Calories from fat | 47.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.29g | 22% | |
|---|---|---|---|
| Cholesterol | 28.59mg | 25% | |
| Sodium | 292.36mg | 32% | |
| Potassium | 170.54mg | 10% | |
| Total Carbs | 2.32g | 2% | |
| Sugars | 1.36g | 14% | |
| Dietary Fiber | 0.18g | 2% | |
| Protein | 9.29g | 49% | |
| Vitamin C | 2.5mg | 11% | |
| Iron | 0.1mg | 2% | |
| Calcium | 24.6mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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