Serves 5
Ingredients:
*at least 1 cup dry bread crumbs
*5 boneless, skinless chicken breasts, halved
*2 Tablespoons olive oil
*3 medium zucchini, halved lengthwise and sliced
*1 green bell pepper, chopped
*2 cloves garlic, pressed or minced
*1/8 teaspoon salt
*dash ground black pepper
*2 Roma tomatoes, cut into large cubes
or chunks
*1 small can sliced black olives, drained
*2 Tablespoons white cooking wine
*4 teaspoons lemon juice
*3 cups hot cooked orzo or couscous
(add 1 Tablespoon low-fat margarine
after orzo is drained to prevent sticking)
*1 cup reduced-fat crumbled feta cheese
Directions:
Pat chicken dry on all sides with a paper towel. Place bread crumbs in a bowl. Coat chicken with bread crumbs. Set aside.
In a large skillet heat 1 Tablespoon olive oil over medium heat. Add the chicken and cook for 10-12 minutes until no longer pink, turning once half-way through. Remove chicken from skillet. Keep warm.
In the same skillet, heat the remaining 1 Tablespoon of olive oil. Add zucchini, bell pepper, onion, garlic, salt, and black pepper. Saute until onion and zucchini are tender. Add tomato wedges, black olives, white cooking wine, and lemon juice. Cook for 3-4 more minutes. Stir in 1/4 cup feta cheese. Cook 1 minute. Remove from heat.
To serve, spoon some orzo onto a plate. Top with some of the vegetable mixture. Top with chicken. Sprinkle feta cheese on top of the chicken to desired taste.
*Note: Even my 2 year old eats this as long as I separate everything out for him. He'll eat the orzo by itself, the zucchini slices by themselves, the tomatoes by themselves, and the olives by themselves!
