Recipe

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• 1/4 cup lemon juice, fresh
• 3 tbsp water
• 1 tsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp all purpose greek seasoning
• 1/4 tsp pepper
• 2 garlic cloves, crushed
• 4 (6 oz) skinless chicken breast halves
• cooking spray
• 3 cups orzo pasta, cooked and hot (about 1 cup uncooked rice-shaped pasta)
• 1/4 cup black olives, sliced
• 1 1/2 tbsp fresh chives, chopped
• 1 tbsp reduced-calorie stick margarine, melted
• 3/4 tsp all purpose greek seasoning
• oregano sprig (optional)

• 1 Combine first 7 ingredients in a large zip-top plastic bag.
• 2 Add chicken; seal and marinate in refrigerator at least 30 minutes.
• 3 Remove chicken from bag; reserve marinade.
• 4 Place chicken on grill rack coated with cooking spray; cover and grill 10 minutes on each side or until chicken is done; baste occasionally with reserved marinade.
• 5 Combine orzo and next 4 ingredients in a bowl; toss gently to coat.
• 6 Serve chicken on top of orzo.
• 7 Garnish with fresh oregano sprigs, if desired.
• 8 Yield: 4 servings.