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Chicken and Feta Orzo
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| INGREDIENTS Serves: Prep: 10min Cook: 15min Total: 25min | |
| 1 cup | chopped onions |
| 2 cups | defatted chicken broth |
| 1 teaspoon | olive oil |
| 2 teaspoons | dried oregano |
| 4 | boneless skinless chicken breast halves |
| 1 can (15 ounces) | whole peeled tomatoes, (with juice), chopped |
| 1/2 cup | crumbled feta cheese |
| 2 cups | cooked orzo |
DIRECTIONS
In a 10" no-stick skillet over medium-high heat, combine the onions, 1/4 cup of the broth and the oil; cook and stir for 5 minutes. Add the oregano and chicken; brown for 3 minutes, turning once. Add the tomatoes (with juice) and remaining 1 3/4 cups of broth; cover and bring to a boil. Cook for 10 minutes, or until the chicken is no longer pink in the center.
Transfer the chicken to a plate and cover to keep warm. Bring the sauce to a boil; cook and stir for 5 minutes, or until thick. Add the feta and orzo; cook and stir for 1 minute, or until the cheese melts. Add the chicken.
NUTRITIONAL FACTS PER SERVING
CALORIES 337.6 CAL
FAT 7.2 G
SATURATED FAT 3.5 G
SODIUM 744.1 MG
CARBOHYDRATES 30.2 G
TOTAL SUGARS 6.9 G
DIETARY FIBER 2.7 G
PROTEIN 35.4 G
SEE MORE NUTRITIONAL FACTS >
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