One-Pot Greek Lemon-Garlic Chicken
Orzo with Spinach
Ingredients
- 3 (4-oz) boneless, skinless chicken breasts
- ¼ tsp salt
- ¼ tsp pepper
- 1½ Tbsp olive oil
- ½ head garlic, cut in half crosswise
- 1 lemon, cut in half crosswise
- ¼ cup white wine (or use broth)
- ½ (6-oz) jar pitted kalamata olives, drained
Instructions
- Sprinkle chicken with salt and pepper. Cook in hot oil in a Dutch oven over medium-high heat 3 to 4 minutes per side. Remove from pot; keep warm.
- Remove as much outer papery skin from garlic as possible. Place lemon and garlic, cut sides down, in pot; cook 2 minutes or until browned. Remove from pot.
- Add wine, and stir with a wooden spoon to loosen browned bits from bottom of pot; 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
- ¾ cup orzo
- ½ (6-oz) pkg baby spinach
- 1 Tbsp olive oil
- 1 tsp dried oregano
- ¼ tsp salt
- ⅛ 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 | 3 | 3 | |
| Calories |
280
|
193
|
473
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 26 | 6 | 32 |
| Carb (g) | 5 | 30 | 35 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 550 | 215 | 765 |
Low Calorie Meal Plan
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