| Recipe Name: |
Bell Pepper Chicken with Feta Orzo - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.56
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Most kids love bell peppers and pasta. Both are featured in this simple, fresh dish. Use only red bell peppers, or try any combination of red, yellow, orange, and green.
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Ingredients:
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Directions:
Cook orzo according to package directions, omitting salt and fat.
While orzo cooks, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt, black pepper, and red pepper. Add chicken to pan, and cook 4 minutes on each side or until done. Remove chicken from pan, and keep warm. Add the remaining 2 teaspoons olive oil and bell peppers to pan; sauté 2 minutes. Add oregano and garlic; sauté 1 minute. Remove from heat, and stir in lemon juice.
Combine orzo and feta, and serve with chicken and bell pepper mixture.
Serving Size: 1 chicken breast half, 1/2 cup orzo mixture, and 1/3 cup bell pepper mixture
for 4 oz orzo (not really enough). Changed to 6 oz
CALORIES 404(26% from fat)
FAT 11.7g (sat 4.5g,mono 4.8g,poly 1g)
PROTEIN 46.8g
CHOLESTEROL 118mg
CALCIUM 143mg
SODIUM 644mg
FIBER 2g
IRON 2.8mg
CARBOHYDRATE 26.3g |
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