The Menu
Mediterranean Chicken with Rosemary Orzo
Good for You Greek Salad
Fresh orange segments with dates and walnuts
The Recipes
Mediterranean Chicken with Rosemary Orzo
serves 2
Weave the magic of the Mediterranean’s by pairing tender chicken with herbs and orzo in this 30-minute dinner recipe, made using chicken broth.
From eatbetteramerica.com
1/2 lb uncooked chicken breast tenders (not breaded)
1 clove garlic, finely chopped
3/4 cup uncooked orzo or rosamarina pasta
1 cup chicken broth (from 32-oz carton)
1/4 cup water
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
Salt to taste
1 medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (3/4 cup)
2 plum (Roma) tomatoes, cut into fourths and sliced (1 cup)
1/2 medium bell pepper, chopped (1/2 cup)
1. Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
2. Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.
3. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.
Good for You Greek Salad
serves 2
A light, light salad, with a big taste. Olives, tomatoes, red onion, and cucumbers are dressed with olive oil and a splash of lemon juice and finished with crumbled feta cheese.
http://allrecipes.com
1 large ripe tomatoes, chopped
5/8 cucumbers, peeled and chopped
3/8 small red onion, chopped
1 tablespoon and 1 teaspoon olive oil
1-1/4 teaspoons lemon juice
1/2 teaspoon dried oregano
salt and pepper to taste
1/3 cup crumbled feta cheese
2 black Greek olives, pitted and sliced
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad.
Fresh orange segments with dates and walnuts
Use per person:
1 small orange, quartered
2 pitted dates, quartered
5 or 6 walnut halves
Arrange artfully on a small dessert plate and serve.
Mediterranean Chicken with Rosemary Orzo
Good for You Greek Salad
Fresh orange segments with dates and walnuts
The Recipes
Mediterranean Chicken with Rosemary Orzo
serves 2
Weave the magic of the Mediterranean’s by pairing tender chicken with herbs and orzo in this 30-minute dinner recipe, made using chicken broth.
From eatbetteramerica.com
1/2 lb uncooked chicken breast tenders (not breaded)
1 clove garlic, finely chopped
3/4 cup uncooked orzo or rosamarina pasta
1 cup chicken broth (from 32-oz carton)
1/4 cup water
2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
Salt to taste
1 medium zucchini, cut lengthwise into fourths, then cut crosswise into slices (3/4 cup)
2 plum (Roma) tomatoes, cut into fourths and sliced (1 cup)
1/2 medium bell pepper, chopped (1/2 cup)
1. Heat 10-inch nonstick skillet over medium-high heat. Cook chicken in skillet about 5 minutes, stirring frequently, until brown.
2. Stir in garlic, pasta and broth. Heat to boiling; reduce heat. Cover and simmer about 8 minutes or until most of the liquid is absorbed.
3. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 5 minutes, stirring once, until bell pepper is crisp-tender and pasta is tender.
Good for You Greek Salad
serves 2
A light, light salad, with a big taste. Olives, tomatoes, red onion, and cucumbers are dressed with olive oil and a splash of lemon juice and finished with crumbled feta cheese.
http://allrecipes.com
1 large ripe tomatoes, chopped
5/8 cucumbers, peeled and chopped
3/8 small red onion, chopped
1 tablespoon and 1 teaspoon olive oil
1-1/4 teaspoons lemon juice
1/2 teaspoon dried oregano
salt and pepper to taste
1/3 cup crumbled feta cheese
2 black Greek olives, pitted and sliced
In shallow salad bowl, or on serving platter, combine tomatoes, cucumber, and onion. Sprinkle with oil, lemon juice, oregano, and salt and pepper to taste. Sprinkle feta cheese and olives over salad.
Fresh orange segments with dates and walnuts
Use per person:
1 small orange, quartered
2 pitted dates, quartered
5 or 6 walnut halves
Arrange artfully on a small dessert plate and serve.
