 |
Prep Time: 9 Minutes Cook Time: 12 Minutes |
Ready In: 21 Minutes Servings: 4 |
|
Ingredients:
1 cup uncooked orzo (rice-shaped pasta) |
1/2 teaspoon salt, divided |
1/4 teaspoon pepper, divided |
10 pitted kalamata olives, chopped |
8 grape tomatoes, finely chopped |
1/4 cup chopped fresh parsley |
1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes |
4 teaspoons chopped fresh or 1 teaspoon dried oregano, divided |
4 (4-ounce) skinless, boneless chicken breast halves |
cooking spray |
1/2 cup water |
Directions:
1. Cook orzo according to package directions. Drain; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Combine olives, tomato, parsley, cheese, 2 teaspoons fresh oregano, and 1/8 teaspoon salt.
3. Coat chicken with cooking spray; sprinkle with remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons fresh oregano.
4. Place a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side. Transfer to a serving plate; keep warm.
5. Add water to pan; bring to a boil, scraping pan to loosen browned bits. Pour mixture over chicken. Top chicken with olive mixture, and serve with orzo.
|
|