Roasted Chicken with Olives, Feta and Sun-Dried Tomatoes |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 4 ounce(s) boneless, skinless chicken breasts |
3/4 cup(s) chopped oil-packed sun-dried tomatoes, drained |
2 cup(s) cooked whole-wheat orzo |
1/4 cup(s) crumbled feta |
1 teaspoon(s) dried oregano |
3 teaspoon(s) extra-virgin olive oil |
freshly ground black pepper |
1/3 cup(s) pitted chopped kalamata olives (about 10) |
salt |
Directions:
1. Preheat the oven to 375 degrees. Spread the oil over the bottom of a shallow roasting pan.
2. Place the chicken in the pan and season the top of each breast with the oregano and salt and black pepper to taste. Top chicken with the olives, feta and sun-dried tomatoes. Bake 20 to 25 minutes, until chicken is cooked through.
3. Serve chicken with orzo.
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