Roasted Chicken With Olives, Feta and Sun-Dried Tomatoes
- cal. (kcal) 388
- Makes: 4 servings
- Prep: 10 mins
- Cook: 20 mins to 25 mins
- Carb Grams Per Serving: 36
extra-virgin olive oil
boneless, skinless chicken breasts
Freshly ground black pepper
pitted chopped Kalamata olives (about 10)
chopped oil-packed sun-dried tomatoes, drained
cooked whole-wheat orzo
- Preheat the oven to 375 degrees. Spread the oil over the bottom of a shallow roasting pan.
- Place the chicken in the pan and season the top of each breast with the oregano and salt and black pepper to taste. Top chicken with the olives, feta and sun-dried tomatoes. Bake 20 to 25 minutes, until chicken is cooked through.
- Serve chicken with the orzo.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 388 cal., 12 g total fat (3 g sat. fat), 36 g carb. (9 g fiber), 34 g pro.