4 ounces uncooked orzo (about 1/2 cup)
4 teaspoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 jar roasted red peppers, sliced
1 teaspoon dried oregano
2 garlic cloves, minced
1 1/2 tablespoons fresh lemon juice
3/4 cup (3 ounces) crumbled feta cheese
Cook orzo according to package directions, omitting salt and fat.
While orzo cooks, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt, black pepper, and red pepper. Add chicken to pan, and cook 4 minutes on each side or until done. Remove chicken from pan, and keep warm. Add the remaining 2 teaspoons olive oil and roasted peppers to pan; sauté 1 minute. Add oregano and garlic; sauté 1 minute. Remove from heat, and stir in lemon juice.
Combine orzo and feta, and serve with chicken and bell pepper mixture.
--Adapted from Cooking Light magazine
4 teaspoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 jar roasted red peppers, sliced
1 teaspoon dried oregano
2 garlic cloves, minced
1 1/2 tablespoons fresh lemon juice
3/4 cup (3 ounces) crumbled feta cheese
Cook orzo according to package directions, omitting salt and fat.
While orzo cooks, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt, black pepper, and red pepper. Add chicken to pan, and cook 4 minutes on each side or until done. Remove chicken from pan, and keep warm. Add the remaining 2 teaspoons olive oil and roasted peppers to pan; sauté 1 minute. Add oregano and garlic; sauté 1 minute. Remove from heat, and stir in lemon juice.
Combine orzo and feta, and serve with chicken and bell pepper mixture.
--Adapted from Cooking Light magazine
No comments:
Post a Comment