Mediterranean Chicken and Orzo
- 1 of 1 Whisk together mustard, vinegar, salt and black pepper in a small bowl. Add olive oil in a thin stream, whisking constantly. Whisk in Italian seasoning. Cover and refrigerate.
- 1 of 3 Place peppers in microwave-safe dish. Add cold water to depth of 1/8 inch (cook in batches, if necessary). Cover dish tightly with plastic wrap. Microwave 6 minutes or until peppers have softened slightly. Remove from dish; cool. Pat dry.
- 2 of 3 Cook orzo according to package directions, about 10 minutes. Combine with tomatoes, olives, feta and chicken in a large bowl. Pour 3/4 cup of the dressing over top and gently stir until evenly coated. Drizzle with remaining dressing.
- 3 of 3 To serve, fill each pepper-half with about 1-1/3 cups of the orzo filling. Garnish with fresh herbs, if desired.
Servings Per Recipe: 8
Per Serving: 554 kcal cal., 23 g pro., 43 mg chol., 6 g sat. fat, 56 g carb., 27 g Fat, total, 5 g fiber, 735 mg sodium