Tomato and Chicken With Feta

READY IN: 35mins
Recipe by Kiwi Kathy

A Mediterranean style recipe that is full of flavour and quick to prepare. An ideal after work treat. From Recipes+ May 09.

Top Review by Nik d. Forsyth

Love this! I used two chicken breasts, instead of thighs, and seasoned them with onion powder when I browned them since I didn't have an onion on hand. I used orzo instead of risoni, using the same directions, and it turned out great. Other than that, I made the recipe as written, and it fed me and my two roommates. It probably would have served four, because we were so incredibly stuffed afterwards!

Ingredients Nutrition

Directions

  1. Spray chicken with oil. Heat a deep medium frying pan over a moderate heat. Cook chicken for 3 minutes each side or until well browned. Transfer to a heatproof plate.
  2. Add onion and potatoes to pan. Cook and turn for 2 - 3 minutes until golden brown. Add garlic, tomatoes and stock; bring to boil and stir in risoni.
  3. Return chicken to pan. Bring to boil, reduce heat and cook covered for 15 minutes or until chicken is cooked and risoni tender. remove from heat. Stand, covered, for 5 minutes.
  4. Stir in olives and parsley. Season with salt and pepper. Serve sprinkled with feta.

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