Baked Chicken & Orzo with Feta
Serve this tomato-topped baked chicken and pasta dish with a crisp lettuce and cucumber salad dressed with a fresh lemon juice and mint vinaigrette.
  • 10 ounces orzo pasta
  • 2 cups canned tomatoes, chopped with their juices
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 tablespoon honey
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup chopped fresh mint
  • 4 skinless, boneless chicken breast halves (about 1-1/4 pounds total)
  • 2 ounces crumbled feta cheese

1. In large pot of boiling water, cook pasta according to package directions; drain.

2. Meanwhile, in medium bowl, combine tomatoes, tomato sauce, honey, lemon zest, salt, and pepper. Stir in mint. Place drained orzo in 11- x 7-inch glass baking dish and spoon 2 cups of sauce on top.

3. Preheat oven to 375°F. Place chicken on top of orzo mixture and spoon remaining sauce over chicken. Cover and bake 25 minutes.

4. Uncover, sprinkle on feta and bake 10 minutes, or until chicken is cooked through, feta has melted, and dish is piping hot.

Nutritional Information
Per serving: 480 calories, 7.7g total fat, 3.2g saturated fat, 2g monounsaturated fat, 1.4g polyunsaturated fat, 4.7g dietary fiber, 40g protein, 61g carbohydrate, 90mg cholesterol, 705mg sodium.
Good source of: folate, niacin, riboflavin, selenium, thiamin, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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