GREEK CHICKEN SKILLET DINNER
Note: Not worried about limiting dish to 400 calories? Feel free to use regular broth and feta. From "400 Calorie Fix Cookbook," by Liz Vaccariello.
• 1 tbsp. olive oil
• 3/4 lb. boneless, skinless chicken breasts, cut into bite-size chunks
• 2 garlic cloves, minced
• 1/2 tsp. dried oregano
• 1 pint grape tomatoes
• 21/2 c. fat-free, reduced-sodium chicken broth, divided
• 2 tsp. fresh lemon juice
• 1 c. orzo (tiny, barley-shaped pasta)
• 1 (6-oz.) pkg. baby spinach
• 3 green onions, finely chopped
• 2 tbsp. finely chopped fresh mint
• 1/4 c. crumbled reduced-fat feta cheese
Heat oil in a large, deep nonstick skillet over medium heat. Add chicken, garlic and oregano. Cook, stirring, for 5 minutes. Add tomatoes and cook for 5 minutes, stirring occasionally, until chicken is almost fully cooked. Transfer mixture to a bowl and set aside.
Combine 2 cups broth, lemon juice and orzo in same skillet. Bring to a boil over high heat. Reduce to a simmer, cover and cook for 8 minutes, or until orzo has absorbed broth and is nearly tender.
Return chicken and tomatoes to skillet. Top with spinach (it will cook down), pour remaining 1/2 cup broth on top, and re-cover the skillet. Cook for 2 minutes to wilt the spinach. Stir in green onions, mint and cheese. Serve hot.
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