Chicken With Goat Cheese Vinaigrette
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 cup orzo
- 1/3 cup plus 1 tablespoon olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 teaspoon crushed red pepper
- 2 ounces goat cheese, crumbled (1⁄2 cup)
- 4 6-ounce boneless, skinless chicken breasts, split horizontally
- kosher salt and black pepper
Directions
- Cook the orzo according to the package directions.
- Meanwhile, in a small bowl, combine ⅓ cup of the olive oil, the parsley, and crushed red pepper; fold in the goat cheese.
- 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.
Nutritional Information
- Per Serving
- Calories 599Calories From Fat 269
- Fat 30g
- Sat Fat 7g
- Cholesterol 105mg
- Sodium 400mg
- Protein 44g
- Carbohydrate 36g
- Sugar 2g
- Fiber 2g
- Iron 3mg
- Calcium 73mg
What does this mean? See
Nutrition 101
.
Quick Tip
For a nice, relishlike sauce, be sure the goat cheese is cold when you toss it with the olive oil mixture.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
