Chicken-Roasted Peppers and Orzo

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Category : Pastas/Risottos

Recipe : Chicken-Roasted Peppers and Orzo

Roasted peppers add a wonderful flavor to this Greek-inspired entree.

Makes 4 servings

1 medium green bell pepper, halved and seeded
1 medium red bell pepper, halved and seeded
6 ounces orzo (rice-shaped pasta)
8 ounces skinless boneless chicken breasts
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon minced fresh mint leaves
1 tablespoon fresh lemon juice
2 teaspoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper, or to taste
1 1/2 ounces feta cheese, finely crumbled

Preheat oven to 400o F.
Place green and red bell peppers, cut-side down, onto 15 x 10" jelly-roll pan; roast
25-30 minutes, until skins are blistered and charred.
Meanwhile, in large pot of boiling water, cook orzo 9 minutes, until tender.
Drain, discarding liquid; place into serving bowl.
Transfer bell peppers to paper bag; let stand 5 minutes.
Peel bell peppers; dice, reserving 1 thin strip from each pepper half to garnish.
Add diced pepper to bowl with orzo; set aside.
In large skillet, bring 3 cups water to a boil. Add chicken; return liquid to a boil.
Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through.
With slotted spoon, remove chicken from liquid; discard liquid. Set chicken aside
to cool.
Cut cooled chicken into bite-size pieces; add to bowl with orzo and peppers.
In small jar with tight-fitting lid or small bowl, combine parsley, mint, juice, oil,
salt and pepper; cover and shake well or, with wire whisk, blend until combined.
Pour parsley mixture over orzo mixture; toss to coat. Add cheese; toss again.
Garnish with reserved bell pepper strips.

SERVING (1 1/2 CUPS) PROVIDES: 1/2 Fat, 1 Vegetable, 2 Proteins, 2 Breads.

PER SERVING: 283 Calories, 6 g Total Fat, 2 g Saturated Fat, 42 mg Cholesterol, 434
mg Sodium, 36 g Total Carbohydrate, 2 g Dietary Fiber, 21 g Protein, 76 mg Calcium .