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A simple olive tapenade—a favorite Provençal condiment—adds irresistibly briny flavor to our pan-seared chicken, which also gets a layer of aromatic flavor from a coating of oregano. It pairs perfectly with our bright side of warm orzo pasta tossed with tender roasted broccoli, tangy crème fraîche, and crumbly feta.

Ethan Mick

with Feta and Olives

Mediterranean Chicken & Orzo

Boneless, Skinless Chicken Breasts

Orzo Pasta

Garlic

Crème Fraîche

Feta Cheese

Pitted Niçoise Olives

Whole Dried Oregano

Broccoli

Red Wine Vinegar

Ingredients

oven

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the **broccoli**. Cut off and discard the bottom ½ inch of the broccoli stem; cut into small florets. 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.

Prepare & roast the broccoli:

While the broccoli roasts, pat the **chicken** dry with paper towels. Season on both sides with salt, pepper, and the **oregano**. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.

Cook the chicken:

While the chicken cooks, add the **pasta** to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Cook the pasta:

While the chicken continues to cook, finely chop the **olives**. If necessary, peel **1 clove of garlic**. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the **chopped olives**, **1 tablespoon of olive oil**, **half the vinegar**, and **as much of the garlic paste as you’d like**. Taste, then season with salt and pepper if desired.

Make the tapenade:

To the pot of cooked pasta, add the **roasted broccoli**, **crème fraîche**, **remaining vinegar**, **cheese** (crumbling before adding), and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the **cooked chicken** crosswise. Serve the **sliced chicken** with the **finished pasta**. Top the chicken with the **tapenade**. Enjoy!