So obviously, I'm a sucker for orzo and chicken dishes. They are just so easy to make and so versatile! I found this one on myrecipes.com, and it is another one from Cooking Light (the October 2005 issue). As usual, I decided to play with it a bit and took some suggestions from the reviewers on the website and added feta and substituted roasted red peppers for regular red peppers. You may notice a lack of additional salt in the recipe, but between the feta and the capers, it was fine by me.
Once again, I was pleasantly surprised by the results. Rick is having a hectic week so I won't get to see him until tomorrow, but now, I have leftovers for the rest of the week! I enjoyed it with pita bread and a little bit of the tzatziki sauce that I made last week. Here's my rendition!
Orzo with Chicken, Roasted Red Peppers, and Feta
2 chicken breasts
1 cup of uncooked orzo
1/2 cup finely chopped yellow onion
2 cloves of garlic minced
1 cup of roasted red pepper chopped
2 tablespoons capers (drained)
2 tablespoons extra virgin olive oil
1 tablespoon Greek seasoning
Juice of 1 lemon
4 oz crumbled feta cheese
Extra virgin olive oil
Cook orzo according to the directions on the package.
While the orzo is cooking, season chicken with pepper, and grill chicken on George Foreman grill (or they can be sauteed in a pan with olive oil or cooking spray) until cooked thoroughly. Saute onions and garlic in a small pan in a little bit of olive oil until tender.
Mix Greek seasoning, lemon juice, capers, olive oil, and roasted red peppers in a bowl. Add onion and garlic to the bowl. Combine orzo, chicken, and feta in a larger bowl with the roasted red pepper mixture. Season with salt and pepper as desired. Serve warm (leftovers are great cold, too!).