Sunday, January 9, 2011


Jessica S.

1/4 cup fresh lemon juice
3 TBLS water
1 tsp olive oil
1/2 tsp dried oregano
1/2 tsp Greek style seasoning
1/4 tsp pepper
2 cloves garlic crushed
4 (6oz) skinned chicken breast halves
1 cup orzo uncooked
1/4 cup sliced olives
1 1/2 TBLS chopped fresh chives
1 TBLS reduced-calorie margarine, melted
3/4 tsp Greek-style seasoning
vegetable cooking spray

1. combine first 7 ingredients in a large heavy duty zip-lock plastic bag; add chicken. Seal bag, and shake until chicken is well coated. Marinate in refrigerator 30 minutes, turning bag occasionally.
2.Cook orzo according to package directions, omitting salt and fat; Combine coked orzo, olives, and next 3 ingredients, tossing gently. Set aside, and keep warm.
3.Remove chicken from marinade, reserving marinade. Coat grill rack with cooking spray; place on grill over med-hot coals (350-400 degrees). Place chicken on rack; grill covered, 10 minutes on each side or until chicken is done, basting occasionally with marinade. Serve chicken over orzo mixture. Yields 4 servings

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