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Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:40 minsTotal Time:40 minsServings:4Yield:4 servings
Cook Time:40 mins
Cook Time:
40 mins
Total Time:40 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients⅓cupchopped jarred roasted red peppers, rinsed¼cupshredded provolone cheese2boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed¾teaspoonground pepper, divided½teaspoonsalt½teaspoondried oregano2tablespoonsextra-virgin olive oil, divided6ounceswhole-wheat orzo (about 1 cup dry)¼cupchopped Kalamata olives5cupsbroccoli florets2tablespoonsunsalted butter4lemon wedges, for serving
Cook Mode(Keep screen awake)
Ingredients
⅓cupchopped jarred roasted red peppers, rinsed
¼cupshredded provolone cheese
2boneless, skinless chicken breasts (about 1 1/4 pounds), trimmed
¾teaspoonground pepper, divided
½teaspoonsalt
½teaspoondried oregano
2tablespoonsextra-virgin olive oil, divided
6ounceswhole-wheat orzo (about 1 cup dry)
¼cupchopped Kalamata olives
5cupsbroccoli florets
2tablespoonsunsalted butter
4lemon wedges, for serving
DirectionsPreheat oven to 425 degrees F. Coat an 8-inch square baking dish with cooking spray.Combine roasted peppers and provolone in a small bowl. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side. Season the chicken with 1/2 teaspoon pepper, salt and oregano. Fill each chicken breast “pocket” with half of the cheese mixture, and press the edges together to seal. Place the chicken in the prepared baking dish and drizzle with 1 tablespoon oil.Bake the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes.Meanwhile, cook orzo according to package directions. Drain; transfer to a bowl and toss with olives, the remaining 2 teaspoons oil and 1/4 teaspoon pepper.Steam broccoli over 1 inch of boiling water in a pot fit with a steamer basket until just tender, 4 to 5 minutes. Transfer to a bowl and toss with butter.Cut each chicken breast in half and serve with the orzo, the broccoli and lemon wedges, if desired.Originally appeared: EatingWell Magazine, January/February 2015
Directions
Preheat oven to 425 degrees F. Coat an 8-inch square baking dish with cooking spray.Combine roasted peppers and provolone in a small bowl. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side. Season the chicken with 1/2 teaspoon pepper, salt and oregano. Fill each chicken breast “pocket” with half of the cheese mixture, and press the edges together to seal. Place the chicken in the prepared baking dish and drizzle with 1 tablespoon oil.Bake the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes.Meanwhile, cook orzo according to package directions. Drain; transfer to a bowl and toss with olives, the remaining 2 teaspoons oil and 1/4 teaspoon pepper.Steam broccoli over 1 inch of boiling water in a pot fit with a steamer basket until just tender, 4 to 5 minutes. Transfer to a bowl and toss with butter.Cut each chicken breast in half and serve with the orzo, the broccoli and lemon wedges, if desired.
Preheat oven to 425 degrees F. Coat an 8-inch square baking dish with cooking spray.
Combine roasted peppers and provolone in a small bowl. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side. Season the chicken with 1/2 teaspoon pepper, salt and oregano. Fill each chicken breast “pocket” with half of the cheese mixture, and press the edges together to seal. Place the chicken in the prepared baking dish and drizzle with 1 tablespoon oil.
Bake the chicken until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes.
Meanwhile, cook orzo according to package directions. Drain; transfer to a bowl and toss with olives, the remaining 2 teaspoons oil and 1/4 teaspoon pepper.
Steam broccoli over 1 inch of boiling water in a pot fit with a steamer basket until just tender, 4 to 5 minutes. Transfer to a bowl and toss with butter.
Cut each chicken breast in half and serve with the orzo, the broccoli and lemon wedges, if desired.
Originally appeared: EatingWell Magazine, January/February 2015
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Nutrition Facts(per serving)501Calories21gFat38gCarbs39gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
