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. 🙂
GREEK SKILLET CHICKEN
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
- 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.
- 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.
- 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.