- 3 teaspoons olive oil, divided
- 1 pound chicken tenderloins
- 2 medium tomatoes, sliced
- 1 cup sliced fresh mushrooms
- 1/2 cup chopped onion
- 1 tablespoon capers, drained
- 1 tablespoon lemon-pepper seasoning
- 1 tablespoon salt-free Greek seasoning
- 1 medium garlic clove, minced
- 1/2 cup water
- 2 tablespoons chopped ripe olives
- Hot cooked orzo pasta, optional
- In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; saute until no longer pink, 7-9 minutes. Remove and keep warm.
- In same skillet, heat remaining oil; add next 6 ingredients. Cook and stir until onion is translucent, 2-3 minutes. Stir in garlic; cook 1 minute more. Add water; bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, 3-4 minutes. Return chicken to skillet; add olives. Simmer, uncovered, until chicken is heated through, 2-3 minutes. If desired, serve with orzo.
1 serving: 172 calories, 5g fat (1g saturated fat), 56mg cholesterol, 393mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
- Jan 21, 2021
No. Just no. Once again, TOH is using misnomers to describe their recipes. This is not a Greek recipe. It is Italian, and is known as "puttanesca" sauce. The only thing Greek about this is the orzo. The combination of tomatoes, olives and capers is classic puttanesca. Also, if you want your food to be authentically Greek, use fresh lemon juice, not artificial seasoning. I am quite happy with my current puttanesca recipe. I am not even going to try this one.
- Apr 23, 2020
I loved it. I made a small batch for one person using the ingredients below, but was out of greek seasoning and added some dried oregano. It was still very good. I didn't have black olives so I supstituted green . Overall, it worked and I liked it.
- Aug 30, 2019
I loved the flavors in this dish. The olives and lemon and tomatoes...all very good on the orzo. I just couldn't add the capers but know they'd add even another layer of flavor. I just can't eat them.
- Aug 15, 2019
I used 1/2 cup of chicken broth instead of water
- Aug 10, 2019
Very good. Pretty spicy! 1 TBSP of Lemon Pepper is a lot! I used less and it was still too spicy. Better next day. I added some white wine And baby peas at the end.
- Aug 9, 2019
This was delicious. I used 1 can of diced tomatoes, kalamata olives, and chicken broth to make it a bit more saucy to put over the orzo. For the lemon-pepper seasoning, I used Penzeys' salt-free Sunny Spain seasoning.
- Aug 8, 2019
I was excited to try this recipe after reading the reviews. I was so disappointed in the lack of flavor even with substantial amounts of spices listed in the recipe. I added extra spice, lemon zest and lemon juice but still was so bland. I think using crushed tomatoes or tomato sauce may have helped. Will not make this again!
- Feb 19, 2019
This was so quick and so much flavor. I added fresh cooked spinach to my orzo to get more vegetables in. I also added white wine and a little chicken broth because my husband likes more juice. Look forward to making this again.
- Nov 14, 2018
This is so good!! And a great way to use up tomatoes, and even other veggies!! Really easy and flavorful
- Jan 22, 2018
Yummers. Qucik and easy. Great way to use garden fresh tomatoes, also I used canned diced during winter months.