Kalamata-Feta Chicken

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  • Prep Time: 
  • Cook Time: 
  • Yield: 4 servings (serving size: 1 chicken breast half, 3/4 cup orzo, and 2 tablespoons olive mixture)

               Kalamata-Feta Chicken Recipe

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

Preparation

Cook orzo according to package directions. Drain; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
Combine olives, tomato, parsley, cheese, 2 teaspoons fresh oregano, and 1/8 teaspoon salt.
Coat chicken with cooking spray; sprinkle with remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons fresh oregano.
Place a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side. Transfer to a serving plate; keep warm.
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.

Nutritional Information

Calories per serving:354
Calories from fat:17%
Fat per serving:6.8g
Saturated fat per serving:2.2g
Monounsaturated fat per serving:2.8g
Polyunsaturated fat per serving:1g
Protein per serving:33.9g
Carbohydrates per serving:37.2g
Fiber per serving:1.7g
Cholesterol per serving:74mg
Iron per serving:3.1mg
Sodium per serving:634mg
Calcium per serving:85mg

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