Greek Lemon-Garlic Chicken
Orzo with Spinach
Ingredients
- 6 (4-oz) boneless, skinless chicken breasts
- ½ tsp salt
- ½ tsp pepper
- 3 Tbsp olive oil
- 1 head garlic, cut in half crosswise
- 2 lemons, halved
- ½ cup white wine (or use broth)
- 1 (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 lemons 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
- 1¾ cups orzo
- 1 (6-oz) pkg 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 |
280
|
220
|
500
|
| Fat (g) | 15 | 5 | 20 |
| Sat. Fat (g) | 2 | 0.5 | 2.5 |
| Protein (g) | 26 | 7 | 33 |
| Carb (g) | 5 | 35 | 40 |
| Fiber (g) | 0 | 9 | 9 |
| Sodium (mg) | 550 | 220 | 770 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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