This has been one of my favorite go-to week night dinners over the last decade. It’s quick to make, healthy, and packs a lot of flavor! Make sure to start the orzo side at the same time you begin the chicken entrée to have everything finish at the same time.
Chicken and Peppers entrée serves 4
1 – 1-1/2 lb package of boneless, skinless chicken tenderloins (or chicken breasts)
2 bell peppers, thinly sliced (pick your favorite colors of green, yellow, orange or red)
1/2 onion, thinly sliced
2 Tbs Olive Oil
Salt and Pepper, to taste
~1/4 c. feta cheese
-Heat olive oil in skillet over medium-high heat.
-Trim any fat from chicken and cut, if needed, to size of chicken tenders.
-Salt and pepper chicken well.
-Saute chicken in heated skillet for ~6 minutes per side or until chicken is done all the way through.
-Push chicken to the edges of the skillet to keep warm.
-Add more olive oil to the center of the skillet if needed, and then add the peppers and onions.
-Saute veggies for about 6-8 minutes, until they are translucent and soft.
-Serve the chicken and peppers together on a plate and sprinkle with feta cheese.
Orzo and Feta Side Dish serves 4
8oz orzo pasta
1/2 small onion, chopped
1 – 15 oz can chicken broth or homemade stock
1 Tbs butter
1/2 tsp dried rosemary
1/2 tsp dried basil
1 c. baby spinach leaves *optional*
-In a small saucepan, sauté the onion in butter until translucent (~3-4 minutes).
-Stir in orzo to coat and then add the broth.
-Add rosemary and basil. Cook, stirring occasionally, for 9 minutes.
-After it is done cooking, you may add the spinach in at this point or not.
-Sprinkle with feta and serve immediately.