4 boneless skinless Chicken Breasts
1 1/2 C. reduced-sodium Chicken Broth
2/3 C. Orzo, preferably whole wheat
1 Lemon, peeled & cut into chunks
1 t. dried Oregano
40 pitted Kalamata Olives, chopped
2 C. Baby Spinach
1 Tomato, seeded & chopped
1/2 C. diced Roasted Red Pepper
1/2 C. crumbled Feta Cheese
Heat a nonstick skillet coated with cooking spray over medium heat. Add the chicken and cook, turning once, for 6 minutes until browned. Remove to a plate.
Add the broth and bring to a boil over high heat. Stir in orzo, lemon, oregano. Return the chicken to the skillet. Reduce the heat to medium-low, cover and simmer for 10 minutes or until the orzo is tender and a thermometer inserted in the thickest portion of the chicken registers 165 degrees.
Stir in olives, spinach, tomato and pepper. Cook for 2 minutes, stirring, to heat through. Sprinkle with cheese.