Wednesday, September 30, 2009

Bell Pepper Chicken with Feta Orzo

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

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