Mediterranean Chicken w/Rosemary Orzo
"A low fat, healthy good for you stove top dinner that is quick and easy to prepare. For those on Weight Watcher points program, this is 6 points per serving. I believe this recipe is from our local newspaper."
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
11
People talking
ingredients
- 1 lb boneless skinless chicken breast, cut into 1 inch strips
- 2 cloves garlic, minced
- 1 1⁄3 cups orzo pasta, uncooked
- 1 (14 1/2 ounce) can fat free chicken broth
- 1⁄2 cup water
- 1 tablespoon chopped fresh rosemary leaves or 1 teaspoon dried rosemary
- 1⁄2 teaspoon salt
- 1 1⁄2 cups zucchini, julienned or chopped (about 2 medium)
- 1 1⁄2 cups plum tomatoes, choppped (about 3 tomatoes)
- 1 medium green pepper, chopped
directions
- Spray 10 inch skillet with cooking spray and heat over medium-high heat.
- Add chicken, stir-fry until browned, about 5 minutes; stir in orzo, garlic and broth.
- Heat until boiling; reduce heat, cover and simmer about 8 minutes or until liquid is absorbed.
- Stir in remaining ingredients; bring to a boil.
- Cover and simmer about 5 minutes, stirring once until pepper is crisp-tender and orzo is tender.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@TheDancingCook
Contributor
@TheDancingCook
Contributor
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
-
This was a very nice low fat meal! I thought it was very satisfying. I agree that it needed something. I added some seasoning to the chicken, but everyone said it needed more so feel free to add more seasoning because I agree there.
-
I made this a couple weeks ago, and it made a ton! My b/f ate a bunch and then I froze half of it. It was good, but I still felt like it was missing something. I did love the rosemary! I used canned tomatoes and added some onion, but still, a little bland. I'll make it again, just try and think of something else to add.
-
This was delicious. Taking other's suggestions I added onions, rosemary, thyme and onion salt to the chicken as it browned. I didn't have zucchini, so I used asparagus in its place. All together, the flavors were light and satisfying. I will make this a lot in the future.
-
This was fast, easy, healthy and filling, so I'd give it five stars for preparation. I found it lacking flavor, however. I added onions, white wine, extra herbs and a splash of balsamic vinegar to boost the flavor, but it still needed something. I'm not giving up on it yet, though - I think I'll either add sweet Italian sausage or chopped portabello mushrooms and maybe some crumbled feta. I'm not too concerned about the fat content. ;-)
see 9 more
