Greek Chicken with Olive Tapenade & Creamy Orzo
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Greek Chicken

with Olive Tapenade & Creamy Orzo

Group Created with Sketch. 25 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 750 Cals/serving
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This chicken gets its exciting Greek flavor from a coating of dried oregano and a topping of tapenade—a briny, punchy paste made with niçoise olives. For a simple, flavorful side, we’re tossing orzo with roasted Brussels sprouts and Feta cheese.

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Cook the pasta:
1 Cook the pasta:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare & roast the Brussels sprouts:
2 Prepare & roast the Brussels sprouts:

While the pasta cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Carefully transfer to the pot of cooked pasta. Cover to keep warm.

Cook the chicken:
3 Cook the chicken:

While the Brussels sprouts roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and loosely cover the pan with aluminum foil. Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Prepare the remaining ingredients:
4 Prepare the remaining ingredients:

While the chicken cooks, using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Finely chop the olives. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the tapenade, in a bowl, combine the chopped olives, lemon zest, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

While the chicken continues to cook, to the pot of cooked pasta and Brussels sprouts, add the crème fraîche, cheese (crumbling before adding), the juice of all 4 lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade. Enjoy

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Cook the pasta:
1 Cook the pasta:

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the pasta and cook 7 to 9 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare & roast the Brussels sprouts:

While the pasta cooks, wash and dry the fresh produce. Cut off and discard the stem ends of the Brussels sprouts; halve lengthwise. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Carefully transfer to the pot of cooked pasta. Cover to keep warm.

Prepare & roast the Brussels sprouts:
Cook the chicken:
3 Cook the chicken:

While the Brussels sprouts roast, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and loosely cover the pan with aluminum foil. Cook 5 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

4 Prepare the remaining ingredients:

While the chicken cooks, using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Finely chop the olives. Peel and finely chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). To make the tapenade, in a bowl, combine the chopped olives, lemon zest, 1 tablespoon of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper to taste.

Prepare the remaining ingredients:
Finish the pasta & serve your dish:
5 Finish the pasta & serve your dish:

While the chicken continues to cook, to the pot of cooked pasta and Brussels sprouts, add the crème fraîche, cheese (crumbling before adding), the juice of all 4 lemon wedges, and a drizzle of olive oil. Stir to combine; season with salt and pepper to taste. Thinly slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade. Enjoy