Herb-Crusted Chicken and Cilantro Orzo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 cup uncooked orzo2 tablespoons chopped fresh cilantro2 tablespoons olive oil, divided 1/2 teaspoon salt, divided1/4 teaspoon black pepper, divided4 (6-ounce) skinless, boneless chicken breast halves 4 teaspoon dried italian herbsjuice of one small lemon
1. Cook orzo according to package directions, omitting salt and fat. Drain. Stir in cilantro, 2 teaspoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Keep warm.
2. While pasta cooks, sprinkle chicken with the lemon juice, remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper; sprinkle Italian herbs over both sides of chicken, pressing gently to adhere.
3. Melt remaining 4 teaspoons olive oil in a large nonstick skillet over medium heat and swirl to coat. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 7 minutes or until done. Remove chicken from pan; let stand for 3 minutes. Serve chicken over orzo mixture.
Serving Size: 4 servings (serving size: 1 breast half and 1/2 cup orzo mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user LOSINGITBECKY.
2. While pasta cooks, sprinkle chicken with the lemon juice, remaining 1/4 teaspoon salt and the remaining 1/8 teaspoon pepper; sprinkle Italian herbs over both sides of chicken, pressing gently to adhere.
3. Melt remaining 4 teaspoons olive oil in a large nonstick skillet over medium heat and swirl to coat. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 7 minutes or until done. Remove chicken from pan; let stand for 3 minutes. Serve chicken over orzo mixture.
Serving Size: 4 servings (serving size: 1 breast half and 1/2 cup orzo mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user LOSINGITBECKY.
Nutritional Info Amount Per Serving
- Calories: 394.4
- Total Fat: 13.4 g
- Cholesterol: 97.5 mg
- Sodium: 411.5 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 2.4 g
- Protein: 41.8 g
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