Mediterranean Chicken and Orzo

Adapted from: Betty Crocker Easy Weeknight Meals, September 2002

Prep: 10 min. Cook: 23 min.

Ingredients:

1 tbsp. vegetable oil
3 boneless, skinless chicken breasts  (approx. 1 1/4 lbs.) (I would go by weight not by number of chicken breasts)
Salt and pepper
2 cloves garlic, minced  (using garlic press)
1 1/3 c. orzo
2 c. vegetable broth (using vegetable bullion or a can)
1/2 c. water
1 tbsp. chopped fresh rosemary leaves
2 medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (1.5 c.)
3 roma or plum tomatoes, cut into fourths and slices (approx. 1.5 c.)
1 medium green bell pepper, chopped (1 c.)
1/4 c. crumbled feta cheese (about 2 oz.)
Pitted kalamata olives (optional)

Directions: 

1. Heat oil in dutch oven or large skillet over medium-high heat.  Sprinkle salt and pepper on each side of chicken.  Cook chicken, for 5 minutes on each side or until brown. Take chicken out of skillet and transfer to a plant to keep warm.

2. Combine garlic, orzo, vegetable broth, and water in skillet and heat on high to boiling.  Reduce heat; cover and simmer about 8 minutes, being SURE to stir every so often, until most of liquid is absorbed.

3. Stir in rosemary, zucchini, tomatoes, and green pepper.  Add the warm chicken.  Heat  to boiling and again reduce heat.  Cover and simmer about 5 minutes, stirring once (or more often to keep orzo from sticking to bottom of pan), until bell pepper is tender but a little crisp and pasta is al dente.  Sprinkle finished product with feta and olives.

Makes 4 servings.

This is the plated finished result.  This was a fairly simple recipe and turned out delicious.

Nutritional information:

1 serving
Calories: 380 (calories from fat 80)
Fat: 9g (saturated: 2g)
Cholesterol: 75mg
Sodium: 830mg
Carbs: 42g
Fiber 4g
Protein: 37g
Vitamin A: 28%
Vitamin C: 40%
Calcium: 6%
Iron: 20%