Skillet Mediterranean Chicken
Easy Orzo
Ingredients
- ¾ lb chicken cutlets (about 2)
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 tsp olive oil
- 1 tsp minced garlic
- 1 cup grape tomatoes
- ⅓ cup dry white wine (or use low-sodium chicken broth)
- 3 Tbsp pitted kalamata olives
- 3 Tbsp crumbled feta cheese
- 1 tsp chopped fresh oregano
Instructions
- Sprinkle chicken with salt and pepper. Cook in hot oil in a skillet over medium-high heat 3 minutes per side or until browned. Remove from skillet.
- Add garlic to skillet; cook 30 seconds or until fragrant. Add tomatoes; cook 1 to 2 minutes. Add wine and olives; cook 5 minutes.
- Return chicken to skillet, and cook 5 minutes or until sauce is reduced by half and chicken is done. Sprinkle with cheese and oregano.
Side Dish Ingredients
- ⅓ cup orzo
- 2 tsp extra virgin olive oil
- 1 Tbsp chopped green onion
- ⅛ tsp salt
- ⅛ tsp pepper
Side Dish Instructions
- Cook orzo according to package directions; drain.
- Transfer hot cooked orzo to a bowl; toss with remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
363
|
189
|
552
|
| Fat (g) | 16 | 5 | 21 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 41 | 5 | 46 |
| Carb (g) | 8 | 30 | 38 |
| Fiber (g) | 1 | 2 | 3 |
| Sodium (mg) | 564 | 148 | 712 |
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