Thursday, October 20, 2005
My take on Greek Chicken with Capers and Orzo, a cooking light recipe. I won't reprint the original, but it can be found by searching the Cooking Light site. Here is my version:
Greek Chicken with Capers and Gemelli
2 cups uncooked gemelli (like open ended macaroni)
16 oz boneless skinless (organic) chicken thighs
Zest of 1 lemon
1 teaspoon oregano
1 teaspoon garlic powder (i crushed some dehydrated garlic)
2 tablespoons capers
2 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
cracked black pepper
1/2 teaspoon salt
1 large red bell pepper, diced
1/2 cup finely chopped green onions
2 cups shredded swiss chard
Cook pasta according to package directions, omitting fat. Drain.
While pasta cooks, heat a 12-inch nonstick skillet over medium high heat. Coat pan with cooking spray. Add chicken; cook until done. Remove chicken from pan; cover and keep warm.
Combine lemon, oregano and next 5 ingredients (through salt); set aside.
Recoat pan with cooking spray. Add bell pepper, and sauté 2 minutes. Add onions; sauté 1 minute or until peppers begin to brown. Add swiss chard and wilt slightly Return chicken to pan. Stir in caper mixture, tossing gently to coat chicken. Add pasta, stir to combine. Serve immediately.
Yield: 4 servings
Per Serving (excluding unknown items): 335 Calories; 11g Fat (29.1% calories from fat); 15g Protein; 44g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 369mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
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MMM, that looks good. I love Greek food and all the seasoning that is used so this sounds like my kind of recipe. Thanks for sharing it.
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