Source: Parents Magazine

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Recipe Summary test

prep:
20 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice the chicken breast into strips; set aside. In a large bowl, combine 2 Tbs. each olive oil and lemon juice, the oregano, garlic, salt and pepper. Add the chicken strips and toss to coat; cover and refrigerate 20 minutes.

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  • Meanwhile, bring a large pot of salted water to a boil. Cook the orzo according to package directions, then rinse under cold water and drain.

  • Heat a large skillet over medium-high and add the chicken and marinade. Cook, stirring occasionally, until the chicken is cooked through, about 4 minutes.

  • Toss the orzo in a large bowl with the remaining 1 Tbs. each olive oil and lemon juice, the feta, tomatoes and baby spinach. Season with additional salt and pepper to taste. Top with the chicken and olives if using.

Nutrition Facts

444 calories; fat 16g; saturated fat 4g; carbohydrates 51g; insoluble fiber 3g; sugars 3g; protein 24g; sodium 325mg; calcium 107mg; iron 3mg.
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