Monday, January 25, 2010
Baked Chicken with Orzo
A few trips to Dinner Zen-ago, I made this really yummy dish of baked shrimp with orzo. Today, having nothing really ready to go for dinner, I realized I had orzo, and lemons, and tomatoes, and I could wing the rest of it.
1 cup (uncooked) orzo
2 4-oz chicken breasts
1 15-oz can of diced tomatoes
zest off of 1 lemon
juice of the same lemon
1T dried oregano
Cook orzo and drain. Cut up chicken into bite-sized pieces. Combine chicken and orzo with diced tomatoes, lemon zest, lemon juice, oregano, salt, and pepper. Pour into a square baking pan and bake covered (with foil) for an hour at 350.
Serves 3, at 6 points per serving. You can add 1/2 cup of feta cheese to the mix for an additional 2 points per serving.
I would say that this would probably freeze well (since the Dinner Zen one was a freezer meal). Make a double or triple batch and press into Gladware bakers to freeze.