Herb Crusted Chicken with Basil Feta Orzo

(This recipe is adapted from the Cooking Light cookbook, Fresh Food Fast: Weeknight Meals.)

Herb Crusted Chicken with Basil Feta Orzo
  • ⅔ cup whole wheat (or gluten free) breadcrumbs (Toss bread in the blender, then toast in a 350 oven for a few minutes)
  • 2 Tbsp Italian seasoning
  • 4 skinless boneless chicken breast halves (I like to cut them down to "chicken nugget" size.)
  • ½ tsp salt
  • 5-6 grinds fresh black pepper
  • 1-2 Tbsp olive oil
  • ½ box orzo pasta
  • 2 Tbsp freshly chopped basil
  • 1 (3.5 ounce) package feta cheese
  • ½ tsp salt
  • 14-16 grinds fresh black pepper
  • 2 Tbsp olive oil
  1. Preheat oven to 350 degrees
  2. Combine panko and Italian seasoning in a shallow bowl.
  3. Sprinkle chicken with salt and pepper, then dredge in panko mixture.
  4. Heat oil in a large, oven safe skillet over medium high heat.
  5. Add chicken and cook 3-4 minutes until browned. Flip and cook 3-4 minutes on the other side, then transfer to oven for about 5-10 minutes or until done.
  6. Cook pasta according to package directions and drain (make sure to buy whole grain orzo for really clean eating).
  7. Combine all other ingredients and serve.

2 thoughts on “Herb Crusted Chicken with Basil Feta Orzo”

  1. Made these the other day, they come out as very dark chocolate-y, the Fiance loved them and took them to the office where they were demolished. They were a bit to dark for me -but truly can t fault the recipe, super easy, accessible ingredients and much health-ier than a regular brownie. Thank you

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