Greek Chicken And Orzo Kota Manestra Recipes

GREEK CHICKEN AND ORZO PASTA SALAD

Provided by Katie Lee Biegel

Time 1h15m

Yield 8 servings

Number Of Ingredients 25

Greek Chicken and Orzo Pasta Salad image

Steps:

For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
Preheat a grill or grill pan to medium high.
Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
For the breadcrumbs: Preheat the oven to 400 degrees F.
In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.

Ingredients

3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
1 pound boneless, skinless chicken tenderloins
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/2 cup panko breadcrumbs
Pinch of kosher salt
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt
1 pound orzo
10 ounces grape tomatoes, halved
1 English cucumber, diced
1/4 cup minced fresh flat-leaf parsley
1 1/2 cups crumbled feta cheese (use from a block, not packaged crumbled cheese)

GREEK ORZO CHICKEN

Take your first bite and set sail for a dinner-table tour of the sunny Greek isles. Sprinkle lemon zest on top to give it a little extra flair. -Angela Buchanan, Longmont, Colorado

Provided by Taste of Home

Categories Dinner

Time 5h45m

Yield 6 servings.

Number Of Ingredients 12

Greek Orzo Chicken image

Steps:

In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in the orzo, olives and raisins. Cover and cook 30 minutes longer or until pasta is tender. Sprinkle with parsley and feta cheese.

Nutrition Facts : Calories 391 calories, Fat 14g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 783mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

Ingredients

6 bone-in chicken thighs, (about 2-1/4 pounds), skin removed
1 cup sliced fresh carrots
1 cup chicken broth
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup uncooked orzo pasta
1/2 cup sliced pitted green olives
1/4 cup golden raisins
1/2 cup minced fresh parsley
1/2 cup crumbled feta cheese

CHICKEN WITH ORZO (KOTOPOULO ME MANESTRA)

Orzo or manestra are tiny rice-shaped pasta that are popular in soups and casseroles. Instead of orzo, the Greeks sometimes use hilopites--small, flat, square noodles that are typically homemade. From Secrets of Fat-Free Greek Cooking by Elaine Gavalas.

Provided by Vicki Butts (lazyme)

Categories Chicken

Time 45m

Number Of Ingredients 10

Chicken With Orzo (Kotopoulo Me Manestra) image

Steps:

1. Rinse the chicken, and place it in a 4-quart pot, along with the broth, tomato sauce, carrot, onion, garlic salt, black pepper, and oregano.
2. Bring to a boil over high heat, then cover and reduce the heat to low. Simmer for 15 minutes.
3. Stir the water and orzo into the pot, increase the heat to high, and bring to a boil.
4. Reduce the heat to low, and simmer, stirring frequently, for 15 minutes, or until the orzo is cooked and most of the sauce has been absorbed.
5. Serve the chicken breasts on a bed of orzo.
6. NUTRITIONAL FACTS (PER SERVING) Calories: 260 Carbohydrates: 46.2 g Cholesterol: 63 mg Fat: 4.5 g Fiber: 2.4 g Protein: 27 g Sodium: 612 mg

Ingredients

4 3-oz boneless skinless chicken breast halves
1 c fat-free chicken broth
1 8-oz can(s) tomato sauce
1 medium carrot, peeled and sliced
1/2 c onion, chopped
1/2 tsp garlic salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano (preferably greek rigani)
3 c water
1 c orzo