serves 4
(recipe found in Fitness Magazine September 2010)
3 tsp extra-virgin olive oil
4 4-ounce boneless, skinless chicken breasts
1 tsp dried oregano
Salt
Freshly ground black pepper
1/3 cup pitted chopped Kalamata olives (about 10)
1/4 cup crumbled feta
3/4 cup chopped oil-packed sun-dried tomatoes, drained
2 cups cooked whole-wheat orzo
1. Preheat oven to 375. Spread the oil over the bottom of a shallow roasting pan.
2. Place the chicken in the pan and season the top of each breast with the oregano and salt and pepper to taste. Top chicken with the olives, feta and sun-dried tomatoes. Bake 20 to 25 minutes, until chicken is cooked through.
3. Serve chicken with the orzo. (This needs flavor...I suggest lemon juice and pine nuts)
Karl's reaction: "Whoa...I think I bought the extra large sun-dried tomatoes! Still, it's good! Chicken is super tender."
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