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.**
Servings Prep Time
Yield6 servings 20 minutes
Cook Time
35minutes
Servings Prep Time
Yield6 servings 20 minutes
Cook Time
35minutes
Ingredients
Chicken Skillet
  • 1.5lb. Chicken breastdiced
  • 2tablespoons all purpose flour
  • ½teaspoon Salt
  • ¼teaspoon black pepper
  • 2tablespoons olive oil
  • 8oz can roast artichoke heartsdrained and chopped
  • 3tablespoons capersdrained
  • 2tablespoons lemon juice
  • 1tablespoon all purpose flour
  • 1/2 cup milk
  • 1/2cup vegetable broth
  • 1tablespoon parsleychopped
Pasta Salad
  • 16ounces orzo pastacooked
  • 1 1/2 red bell peppersdiced
  • 1cup Cucumberdiced and seeded
  • 3/4cup red oniondiced
  • 5ounces Kalamata pitted olivesdrained and halved
  • 7ounces feta cheese
  • 1/4cup olive oil
  • 2tablespoons lemon juice
  • 1 1/2teaspoons oregano
  • 1teaspoon Salt
  • 1teaspoon 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!