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.
Ingredients
Ingredients
- 2 Boneless, Skinless Chicken Breasts
- 2 tbsp Crème Fraîche
- 1 Garlic
- 1 Lemon
- 4 oz Orzo Pasta
- 1 1/2 oz Feta Cheese
- 1 oz Pitted Niçoise Olives
- 1/2 lb Brussels Sprouts
- 1 tsp Whole Dried Oregano
Instructions
Instructions
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:
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:
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:
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:
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