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.

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6 thoughts on “Weekly Menu – March 3

    1. Hi Roberta! Right now it’s all through Facebook, but by the end of this month it will all be run through this site. I’ll hang on to your email address and let you know as soon as that’s available!

    1. Thank you! You can use any whole grain pasta, just be sure to check ingredient lists for weird ingredients. Out of all the whole grain pastas, I like brown rice pasta the best.

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