Marinate Ahead
One Pot Greek Lemon-Garlic Chicken
Whole Wheat Orzo with Spinach
Ingredients
- 6 boneless, skinless chicken breasts (2¼ lb)
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
- 1 head garlic, halved crosswise
- 2 lemons, halved crosswise
- ½ cup white wine (or use broth)
- 1 (6-oz) jar pitted kalamata olives, drained
Instructions
- Sprinkle chicken with salt and pepper; brown chicken in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes per side. Remove chicken from pot; keep warm.
- Remove as much outer papery skin from garlic as possible. Place lemons and garlic, cut side down, in pot; cook 2 minutes or until browned. Remove from pot.
- Add wine, and stir with a wooden spoon to loosen browned bits; return chicken to pot, and stir in olives.
- Bring to a boil; cover, reduce heat, and simmer 10 minutes or until chicken is done.
- Return garlic and lemons to pot to serve.
Side Dish Ingredients
- 1¾ cups whole wheat orzo
- 1 (6-oz) pkg organic baby spinach
- 2 Tbsp olive oil
- 2 tsp dried oregano
- ½ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook orzo according to package directions; drain.
- Transfer hot cooked orzo to a bowl; toss with spinach and remaining ingredients.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
370
|
218
|
588
|
| Fat (g) | 19 | 5 | 24 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 39 | 7 | 46 |
| Carb (g) | 6 | 35 | 41 |
| Fiber (g) | 1 | 9 | 10 |
| Sodium (mg) | 725 | 216 | 941 |
Clean Eating Meal Plan
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