Flat Belly Mediterranean Chicken And Orzo Recipe 445

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MEDITERRANEAN CHICKEN ORZO



Mediterranean Chicken Orzo image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

16 ounces orzo pasta
2 packages Tyson Grilled and Ready Breast Fillets
1/2 cup diced oil-packed sundried tomatoes
1/2 cup halved, pitted Kalamata olives
1/3 cup chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
Pinch salt and ground black pepper

Steps:

  • 1. Cook orzo pasta according to package directions. Drain and transfer to a large bowl.
  • 2. Fold in chicken, sundried tomatoes, olives, basil, lemon juice, olive oil and Parmesan cheese.
  • 3. Season to taste with salt and ground black pepper.

FLAT BELLY - MEDITERRANEAN CHICKEN AND ORZO RECIPE - (4.4/5)



Flat Belly - Mediterranean Chicken and Orzo Recipe - (4.4/5) image

Provided by Treebs

Number Of Ingredients 10

4 boneless, skinless chicken breast halves (4 oz each)
1 1/2 cups reduced-sodium chicken broth
2/3 cup orzo, preferably whole wheat
1 lemon, peeled and cut into chunks
1 tsp dried oregano
40 pitted kalamata olives, chopped (about 1 1/3 cups)
2 cups baby spinach
1 tomato, seeded and chopped
1/2 cup sliced roasted red pepper
1/4 cup crumbled feta cheese

Steps:

  • 1.) heat a nonstick skillet coated with cooking spray over medium heat. Add the chicken and cook, turning once, for 6 minutes or until browned. Remove to a plate. 2.) Add the broth and bring to a boil over high heat. Stir in the orzo, lemon, and oregano. return the chicken to the skillet. reduce the heat to med-low, cover, and simmer for 10 minutes or until the orzo is tender and a thermometer inserted in the thickest portion of the chicken registers 165 degree F. 3.) Stir in the olives, spinach, tomato, and pepper. Cook for 2 minutes, stirring, to heat through. Sprinkle with the cheese.

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  • Pre-heat the oven to 400 degrees. On a cutting board, sprinkle the chicken breasts on both sides with salt and black pepper as desired.
  • Pour the olive oil into a 4-5 QT Dutch oven and bring over med-high heat. Once the oil is hot, Add the chicken breasts and brown the outsides in the oil for about 5 minutes, flipping once in the middle to get both sides. Stir in all remaining ingredients (orzo, broth, spinach, olives, sun-dried tomatoes, lemon juice, lemon wedges, oregano, basil, rosemary, salt and pepper) to combine.
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