Chicken With Goat Cheese Vinaigrette

Have a taste of the Mediterranean—on a Tuesday night. That’s right, with just a few staples, along with some goat cheese, chicken, and fresh parsley, you’re set to whip up this simple and unexpected meal. Orzo, one of the most versatile and, often, underappreciated pastas, creates the perfect base, and the dressing, comprised of olive oil, herbs, and goat cheese, adds a tasty punch. Substitute whatever fresh herbs you have on hand (dill, oregano, or sage works nicely, too). As the pasta boils, brown the chicken breasts and mix the vinaigrette—all while sipping the optional glass of white wine. (Tuesday-night fantasy: check!)

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Photo by David Prince
Chicken With Goat Cheese Vinaigrette 3.2 176 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 599 calories
    • Calories 269 calories from fat
    • Fat 30 g
    • Sat Fat 7 g
    • Cholesterol 105 mg
    • Sodium 400 mg
    • Protein 44 g
    • Carbohydrate 36 g
    • Sugar 2 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 73 mg
Have a taste of the Mediterranean—on a Tuesday night. That’s right, with just a few staples, along with some goat cheese, chicken, and fresh parsley, you’re set to whip up this simple and unexpected meal. Orzo, one of the most versatile and, often, underappreciated pastas, creates the perfect base, and the dressing, comprised of olive oil, herbs, and goat cheese, adds a tasty punch. Substitute whatever fresh herbs you have on hand (dill, oregano, or sage works nicely, too). As the pasta boils, brown the chicken breasts and mix the vinaigrette—all while sipping the optional glass of white wine. (Tuesday-night fantasy: check!)

Ingredients

  1. Check 1 cup orzo
  2. Check cup plus 1 tablespoon olive oil
  3. Check ¼ cup chopped fresh flat-leaf parsley
  4. Check ¼ teaspoon crushed red pepper
  5. Check 2 ounces goat cheese, crumbled (½ cup)
  6. Check 4 6-ounce boneless, skinless chicken breasts, split horizontally
  7. Check kosher salt and black pepper

Directions

  1. Cook the orzo according to the package directions.
  2. Meanwhile, in a small bowl, combine ⅓ cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese.
  3. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. In a large skillet, heat the remaining tablespoon of oil over medium-high heat. Working in batches, cook the chicken until cooked through, 2 to 3 minutes per side. Serve with the orzo and goat cheese vinaigrette.