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Skillet Mediterranean Chicken with Orzo Pasta Salad

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 Skillet Mediterranean Chicken with Orzo Pasta Salad
Recipe for the week of November 28- December 2, 2022 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.**
Course Main Dish
Cuisine Greek
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Yield 6 servings
Ingredients
Chicken Skillet
  • 1.5 lb. Chicken breast diced
  • 2 tablespoons all purpose flour
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 oz can roast artichoke hearts drained and chopped
  • 3 tablespoons capers drained
  • 2 tablespoons lemon juice
  • 1 tablespoon all purpose flour
  • 1/2 cup milk
  • 1/2 cup vegetable broth
  • 1 tablespoon parsley chopped
Pasta Salad
  • 16 ounces orzo pasta cooked
  • 1 1/2 red bell peppers diced
  • 1 cup Cucumber diced and seeded
  • 3/4 cup red onion diced
  • 5 ounces Kalamata pitted olives drained and halved
  • 7 ounces feta cheese
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons oregano
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
Course Main Dish
Cuisine Greek
Prep Time 20 minutes
Cook Time 35 minutes
Servings
Yield 6 servings
Ingredients
Chicken Skillet
  • 1.5 lb. Chicken breast diced
  • 2 tablespoons all purpose flour
  • ½ teaspoon Salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 8 oz can roast artichoke hearts drained and chopped
  • 3 tablespoons capers drained
  • 2 tablespoons lemon juice
  • 1 tablespoon all purpose flour
  • 1/2 cup milk
  • 1/2 cup vegetable broth
  • 1 tablespoon parsley chopped
Pasta Salad
  • 16 ounces orzo pasta cooked
  • 1 1/2 red bell peppers diced
  • 1 cup Cucumber diced and seeded
  • 3/4 cup red onion diced
  • 5 ounces Kalamata pitted olives drained and halved
  • 7 ounces feta cheese
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons oregano
  • 1 teaspoon Salt
  • 1 teaspoon black pepper
Instructions
To Make the Chicken
  1. In a medium bowl, mix some flour with salt and pepper. Lightly coat each piece of chicken with the seasoned flour.
  2. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 10-12 minutes, or until fully cooked through. Set aside on a plate and cover to keep warm.
  3. Meanwhile, in a small bowl whisk the other 1 tablespoon of flour with milk until no visible lumps.
  4. To the same preheated skillet, add the artichokes together with the capers. Sautee for about 2 minutes, then add the milk mixture to the pan, the vegetable broth and the lemon juice; whisk well to combine.
  5. Once the sauce starts to thicken, return the chicken to the pan. Let it simmer for a couple of minutes, until hot.
To Make the Salad
  1. Bring a pot of water to a boil, season with salt, and cook the orzo for 5-7 minutes. Drain, rinse, and set aside to cool.
  2. Transfer the cooled orzo to a large mixing bowl. Add the chopped vegetables, and olives, then crumble half of the feta cheese over the pasta.
  3. In a small bowl, whisk the olive oil, lemon juice, oregano and salt and pepper until mixed. Pour the vinaigrette over the pasta mixture and gently fold until the pasta and veggies are coated. Taste for seasoning and top with the remaining feta cheese.
To Serve
  1. Serve chicken warm on a bed of pasta salad. Garnish everything with fresh parsley. Enjoy!