Greek Skillet Chicken

Here’s a great dish that has a little bit of everything, has lots of flavor, and is a great new way to use chicken.  I think next time I’m going to add kalamata olives.  🙂

400 Calorie Fix Cookbook


1 tbsp olive oil
3/4 lb. boneless, skinless, chicken breasts, cut into bite-size chunks
2 cloves garlic, minced
1/2 tsp dried oregano
1 pint grape tomatoes
2 1/2 cups fat-free, reduced-sodium chicken broth
2 tbsp fresh lemon juice
1 cup orzo
1 package (6 oz.) baby spinach
3 scallions, finely chopped
2 tbsp finely chopped fresh mint
1/4 cup crumbled reduced-fat feta cheese


  1. Heat oil in a large, deep nonstick skillet over medium heat.  Add the chicken, garlic, and oregano.  Cook, stirring, for 5 minutes (next time, I’m going to cut this down to 3 minutes).  Add the tomatoes and cook for 5 minutes, stirring occasionally, until the chicken is almost fully cooked.  Transfer the mixture to a bowl and set aside.
  2. Combine 2 cups of the broth, the lemon juice, and the orzo in the same skillet.  Bring to a boil over high heat.  Reduce to a simmer, cover, and cook for 8 minutes, or until the orzo has absorbed the broth and is nearly tender.
  3. Return the chicken and tomatoes to the skillet.  Top with the spinach (don’t worry, it will cook down a lot), pour the remaining 1/2 cup broth on top, and re-cover the skillet.  Cook for 2 minutes to wilt the spinach.  Stir in the scallions, mint, and cheese. Serve hot.  Makes 4 servings.
1 Serving = 1 1/4 cups | Calories – 340 | Fat – 6g | Sat. Fat – 1.5g | Sodium – 530mg | Carbs – 42g | Fiber – 5g | Protein – 30g | 


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