4 oz. uncooked orzo (rice-shaped pasta; about 1\/2 C.)
\n4 tsp. olive oil, divided
\n4 (6-oz.) skinless, boneless chicken breast halves
\n1\/2 tsp. salt
\n1\/4 tsp. black pepper
\n1\/8 tsp. ground red pepper
\n1 C. red bell pepper strips
\n1 C. green bell pepper strips
\n1 tsp. dried oregano
\n2 garlic cloves, minced
\n1 1\/2 T. fresh lemon juice
\n3\/4 C. (3 oz.) crumbled feta cheese<\/p>\n
Cook orzo according to package directions, omitting salt and fat. While orzo cooks, heat 2 tsp. 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 tsp. olive oil and bell peppers to pan; saut\u00e9 2 minutes. Add oregano and garlic; saut\u00e9 1 minute. Remove from heat, and stir in lemon juice. Combine orzo and feta, and serve with chicken and bell pepper mixture.<\/p>\n
Yield: 4 servings
\nServing size: 1 chicken breast half, 1\/2 C. orzo mixture, and 1\/3 C. bell pepper mixture<\/p>\n
Calories: 404
\nFat: 11.7g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 oz. uncooked orzo (rice-shaped pasta; about 1\/2 C.) 4 tsp. olive oil, divided 4 (6-oz.) skinless, boneless chicken breast halves 1\/2 tsp. salt 1\/4 tsp. black pepper 1\/8 tsp. ground red pepper 1 C. red bell pepper strips 1 C. green bell pepper strips 1 tsp. dried oregano 2 garlic cloves, minced 1 1\/2 T. fresh lemon juice 3\/4 C. (3 oz.) crumbled feta cheese Cook orzo according to package directions, omitting salt and fat. While orzo cooks, heat…<\/p>\n