GREEK CHICKEN WITH ORZO, PEPPER AND FETA
RECIPE TYPE
Chicken
SERVES
4
Prep Time: 25 min
Cook Time: 20 min
Ingredients
450g Longo’s Boneless, Skinless Chicken Breasts, cut into chunks
1/3 cup chopped fresh Longo’s Organic Oregano
2 tsp smoked paprika
1/2 tsp each salt and pepper, divided
1/4 cup Longo’s Mediterranean Extra Virgin Olive Oil, divided
2 tbsp Longo’s Curato Balsamic Vinegar of Modena
4 cloves garlic, minced
1 each red and yellow bell pepper, sliced
2 cups orzo
3 cups Longo’s Essentials Chicken Broth
Tomato Feta Garnish:
2 cups chopped heirloom tomatoes
1/3 cup chopped fresh Longo’s Organic Basil
3 tbsp Longo’s Mediterranean Extra Virgin Olive Oil
1 clove garlic, minced
1/4 tsp each salt and pepper
1 cup crumbled Longo’s Feta Cheese
Directions
Toss together chicken, oregano, paprika and half each of the salt and pepper in bowl.
Heat 3 tbsp of the oil in large non-stick skillet set over medium-high heat. Add chicken; cook, stirring often, for 5 to 8 minutes or until chicken is no longer pink inside. Stir in vinegar and garlic. Remove chicken to plate.
Add remaining 1 tbsp of the oil to skillet.
Add peppers; cook for about 3 minutes or just until softened. Stir in orzo, broth and remaining salt and pepper. Bring to a boil.
Reduce heat and boil gently for about 10 minutes or until all the broth is absorbed
and orzo is tender.
Stir chicken back into skillet and heat through.
Tomato Feta Garnish:
Meanwhile, stir together tomatoes, basil, oil, garlic and salt and pepper.
Transfer chicken/orzo mixture to platter.
Spoon Tomato Feta Garnish overtop and sprinkle with feta.
NUTRITIONAL INFORMATION
Per serving: 710 calories
Protein 42g | Fibre 7g |
Fat 37g | Sugar 6g |
Carbs 7g | Sodium 1190mg |
