Skillet Mediterranean Chicken
Lemon Orzo
Ingredients
- 2 lb boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp olive oil
- 2 tsp minced garlic
- 2 pints grape tomatoes
- 1 cup dry white wine (or use low-sodium chicken broth)
- ½ cup pitted kalamata olives
- ½ cup crumbled feta cheese
- 1 Tbsp chopped fresh oregano
Instructions
- Pound chicken to ½-inch thickness in a large zip-top plastic bag using a meat mallet or the heel of your hand. Sprinkle with salt and pepper.
- Cook chicken, in batches, in hot oil over medium-high heat 2 to 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
- 1 cup orzo (6 oz)
- 2 Tbsp extra virgin olive oil
- 1½ tsp lemon zest
- ½ tsp salt
Side Dish Instructions
- Cook orzo according to package directions. Toss with oil, lemon zest, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
338
|
150
|
488
|
| Fat (g) | 14 | 5 | 19 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 37 | 4 | 41 |
| Carb (g) | 9 | 21 | 30 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 566 | 200 | 766 |
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