Baked Greek Chicken
Lemon Orzo
Ingredients
- 6 (6-oz) bone-in, skinless chicken breasts
- 1½ tsp dried oregano
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 3 cups grape tomatoes
- 20 pitted kalamata olives, coarsely chopped
- 1 onion, cut into wedges
- 2 (9-oz) pkg frozen artichoke hearts, thawed
- 2 lemons, cut into wedges
Instructions
- Preheat oven to 400°F.
- Sprinkle chicken with oregano, salt and pepper.
- Heat oil in a large nonstick skillet over medium-high heat; add chicken, in batches, and cook 2 to 3 minutes on each side or until browned.
- Place chicken in a roasting pan coated with cooking spray. Arrange tomatoes, olives, onion, artichokes and lemon wedges around chicken.
- Drizzle with drippings from skillet.
- Bake 20 minutes or until chicken is done and vegetables are tender.
Side Dish Ingredients
- 6 oz orzo pasta
- 2 Tbsp extra virgin olive oil
- 1½ tsp grated lemon rind
- ½ tsp salt
Side Dish Instructions
- Cook orzo according to package directions.
- Toss with the oil, lemon rind and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
310
|
150
|
460
|
| Fat (g) | 12 | 5 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 34 | 4 | 38 |
| Carb (g) | 14 | 21 | 35 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 530 | 200 | 730 |
Heart Healthy Meal Plan
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