ORZO WITH ZUCCHINI, SUN DRIED TOMATOES AND CHICKEN
Orzo With Zucchini, Sun Dried Tomatoes And Chicken - simple, nutritious and tasty weeknight meal, perfect for a quick family dinner.
Servings: 4
Ingredients
For the chicken:
- two 6-7 oz boneless skinless chicken breasts
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 cup olive oil reserve 1 tbsp for cooking
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- pinch of cayenne pepper
- 1 tbsp lemon juice
For the pasta:
- 1 cup orzo pasta
- 1 tbsp olive oil
- 1 medium zucchini quartered and sliced thin
- 1/4 tsp salt or more to taste
- 1/4 tsp black pepper
- 2 garlic cloves pressed
- 1 cup sun dried tomatoes chopped
- 2 tbsp lemon juice
- 1/2 tsp dried oregano
- 1/4 cup Kalamata olives pitted and chopped
- 1/2 cup crumbled feta cheese
Instructions
FOR THE CHICKEN:
- If the chicken breasts are too thick, cut then in half horizontally, so they cook quickly and properly. Season with all ingredients, reserving 1 tbsp olive oil for cooking.
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add chicken and cook for 5-7 minutes per side, until nicely browned and cooked through (165 F internal temperature).
- Transfer to a cutting board and slice.
FOR THE PASTA:
- Cook Pasta according the directions on the package.
- In the mean time, heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and cook for 1-2 minutes, stirring frequently. Be careful not to burn it.
- Add zucchini and cook for 3-4 minutes, until softened. Season with salt and pepper. Add oregano.
- Add sun dried tomatoes and cook for 1 more minutes.
- Add lemon juice.
- Stir in cooked and drained orzo. Top with Kalamata olives and feta cheese.
- Add cooked chicken on top. Serve.
Nutrition
Calories: 535kcal | Carbohydrates: 47g | Protein: 30g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 805mg | Potassium: 1480mg | Fiber: 5g | Sugar: 13g | Vitamin A: 620IU | Vitamin C: 25.4mg | Calcium: 150mg | Iron: 3.8mg