Kalamata Lemon Chicken
Published by ashley on Wednesday, January 10, 2007 at 8:21 PMWe tried a new recipe this week that we really liked. It was very easy, and the result was tasty. It will definitely be on our menu again in the future! (It said it serves 4 but we didn't have any leftovers between the two of us. I think it could serve 3 comfortably. Also, I skipped on the kalamata olives because I DETEST olives with a passion.)
Kalamata Lemon ChickenActually now that I type that up I realize I forgot to put in the lemon juice. Oops. :-) I served it with warm pita bread wedges and a salad, and we both thought it was delicious. It's an easy meal to have on a weekday if you don't mind waiting 35 minutes for it to bake (which we don't)!
Prep: 10 minutes
Bake: 35 minutes
Oven: 400°F
Makes: 4 servings
Ingredients:
1 lb skinless, boneless chicken thighs
1 tablespoon olive oil
2/3 cup dried orzo
1/2 cup drained, pitted kalamata olives
1 14-ounce can chicken broth
1/2 of a lemon, cut into wedges or chunks
1 tablespoon lemon juice
1 teaspoon dried Greek seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Hot chicken broth (optional)
Fresh oregano leaves (optional)
Directions:
1. In a 4-quart Dutch oven brown chicken in hot oil about 5 minutes, turning once. Stir in orzo, olives, broth, lemon wedges, lemon juice, Greek seasoning, salt, and pepper. Transfer mixture to a 2-quart rectangular baking dish.
2. Bake, covered, in a 400°F oven about 35 minutes or until chicken is tender and no longer pink (180°F). If desired, serve in shallow bowls with additional hot broth and topped with fresh oregano.
Per 3 ounces chicken + 1/2 cup orzo: 309 cal., 11 g total fat (2 g sat. fat), 91 mg chol., 837 mg sodium, 24 g carbo., 2 g fiber, 27 g pro.
Daily Values: 1% vit. A, 14% vit. C, 2% calcium, 12% iron
Exchanges: 1 1/2 Starch, 3 Lean Meat, 1/2 Fat
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I can't believe you don't like olives. They are so good!
I liked your chicken recipe. I'll have to try it. Are the olives green or black? I hate green, but love black. I just got a new chicken recipe from the Pampered Chef where you cook the whole chicken in the microwave and it takes only 30 minutes! They say the way it cooks the breast is juicier than cooking it traditionally. Don't know if it's the baker (that they're trying to sell) or the microwave that makes the difference. Probably the baker, right? :-)