That is about to change. I'm moving into a new apartment with large windows and tons of natural lighting!!! My spirits are restored and so is the love of my blog and now I'm more passionate about cooking again. Because I am not moved in yet I had to use the photo below from the Woman's Day website.
While reading through the June 2013 issue of Woman's Day magazine I bookmarked this recipe to try for a quick week night meal. After work I raced into the grocery store and headed home to put this together. Little Man gobbled up two pieces of the chicken but refused to touch the spinach and tomatoes. This made plenty for leftovers, however, one piece of my chicken was wasted since it became too tough to eat after reheating.
This can also be made vegetarian by omitting the chicken, doubling the amount of spinach, and toss the tomato mixture with the orzo. Top with crumbled feta before serving.
Very delicious and hearty healthy dinner. Nutritious and perfect for swim suit season. Yummy!!!
(Image from Woman's Day)
Makes 4 Servings
Stars of the Show:
- 3/4 cup orzo - Not in stock at the store. Left out of the recipe.
- 1 bunch spinach, thick stems discarded, leaves torn
- kosher salt and pepper
- 2 tbsp olive oil
- 8 small chicken cutlets (about 1 1/2 lbs total) - I used chicken breast fillets since they were on sale.
- 1 pint grape tomatoes
- 4 small sweet red cherry peppers (such as Peppadew), thinly slice - Left out since I could not find at my store.
- 2 gloves garlic, thinly sliced - I used minced garlic since that is what I had on hand.
- 1 cup low-sodium chicken broth
Cook the orzo according to package directions. Drain and toss with the spinach and 1/4 tsp each salt and pepper.
Meanwhile, heat 1 tbsp oil in a large skillet over medium-high heat. Season the chicken with 1/2 tsp salt and 1/4 tsp pepper. Cook 4 cutlets until browned and cooked through, 2 to 3 minutes per side; transfer to a plate and cover with foil to keep warm.
Heat the remaining tbsp oil in the skillet. Cook the remaining cutlets for 2 minutes. Turn the cutlets and scatter the tomatoes, cherry peppers and garlic in the skillet. Cook until the chicken is golden brown and cooked through, 2 to 3 minutes more. Transfer the chicken to the plate.
Add the chicken broth to the skillet with the tomato mixture and bring to a simmer. Serve the chicken with the spinach orzo and top with the tomato mixture.
Nutritional Information Per Serving:
Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 110 mg
Sodium: 668 mg
Protein: 44 g
Carbohydrates: 32 g
Fiber: 4 g