Wednesday, April 04, 2007

Not exotic, but delicious
--Greek-Seasoned Chicken with Orzo

Greek-Seasoned Chicken with Orzo
501 Delicious Diabetic Recipes For You And Your Family Copyright 2000

¼ cup fresh lemon juice
3 tablespoons water
1 teaspoon olive oil
½ teaspoon dried oregano
½ teaspoon Greek-style seasoning
¼ teaspoon pepper
2 cloves garlic, crushed
4 (6-ounce) skinned chicken breast halves
1 cup orzo, uncooked I made more
¼ cup sliced ripe olives
1 ½ tablespoons chopped fresh chives I used some dried
1 tablespoon reduced-calorie margarine, melted
¾ teaspoon Greek-style seasoning Oops! I forgot to add this to the orzo
vegetable cooking spray
fresh oregano sprigs (optional)

1. Combine first 7 ingredients in a large heavy-duty, zip-top 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; drain. Combine orzo, olives, and next 3 ingredients, tossing gently. Set aside, and keep warm.
3. Remove chicken from marinade, reserving marinade. Bring marinade to a boil in a small saucepan; reduce heat, and simmer 2 minutes.
4. Coat grill rack with cooking spray; place on grill over medium-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. I cooked this on the GF grill. Serve over orzo mixture. Garnish with oregano sprigs, if desired.

Yield: 4 servings Per serving: 364 cal, 38.6 g carbs, 33.4 g pro, 7.8 g fat, 74 mg chol, 1.6 g fiber, 451 mg sodium

This was one of those simple yet satisfying recipes. I think it would have been even better if I had fired up the grill outside but it's just easier to use the GF grill when you have other things going on in the kitchen. My husband was impressed with the orzo. I explained to him that it's just pasta but he seemed to think it was something exotic.

This is a pictureless cookbook but I can forgive that when over 500 recipes are packed into a cookbook. I think I'll be using this cookbook quite often. The recipes aren't unusual yet they're not all the same everyday recipes you see over and over.

Last night I was trying to plan recipes using 'unused' cookbooks again but not many of my cookbooks fall into that category. I'm proud to say that I have tried recipes from most of them. The majority of the unused books are baking books and there just isn't that much room in our diet for sweets and pastries.

Blast From The Past: Mini Cocoa Swirl Cheesecakes from October 2006. I have to make another batch of these - I really liked them.

Question of the Day: Have you ever made orzo?


Anonymous said...

Trader Joe's sells an orzo/red quinoa/garbanzo bean mix dubbed "Healthy Grain Mix" that I love to use in pasta salads.

Otherwise, orzo doesn't get on my dinner table often -- not sure why -- I guess I forget that it can be hot too.

Randi said...

I like orzo. For my wedding dinner(we had a bigger reception a year later), I made an orzo pilaf.

Bobby flay has a grilled veg orzo salad that looks great.

Anonymous said...

Alisha, I'll have to look for the Grain Mix at Trader Joes! Sounds good.
I haven't made orzo in at least ten years. My Grandmother used to make it all the time.

Brilynn said...

Only twice. I like it, but for some reason it just doesn't make is into my shopping cart very often. I should change that.

Stacy at Exceedingly Mundane said...

That looks really good! I love orzo and make it sporadically. I have all of the ingredients to make this except any kind of chive - do you think it would be noticeable without it?

Have a great day :)

The Cookbook Junkie said...

I don't think the chives are key - maybe fresh chives pack more flavor but the dried I used really didn't stand out. Parsley would be a good substitute if you have any of that.