Kalamata-Feta Chicken

• 1 cup uncooked orzo (rice-shaped pasta)
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 10 pitted kalamata olives, chopped
• 8 grape tomatoes, finely chopped
• 1/4 cup chopped fresh parsley
• 1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes
• 4 teaspoons chopped fresh or 1 teaspoon dried oregano, divided
• 4 (4-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1/2 cup water

1. Cook orzo according to package directions. Drain; stir in 1/4 teaspoon salt and 1/8 teaspoon pepper.
2. Combine olives, tomato, parsley, cheese, 2 teaspoons fresh oregano, and 1/8 teaspoon salt.
3. Coat chicken with cooking spray; sprinkle with remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons fresh oregano.
4. Place a large nonstick skillet over medium-high heat. Add chicken; cook 6 minutes on each side. Transfer to a serving plate; keep warm.
5. Add water to pan; bring to a boil, scraping pan to loosen browned bits. Pour mixture over chicken. Top chicken with olive mixture, and serve with orzo.

orzo, salt, pepper, olives, grape tomatoes, parsley, feta cheese, oregano, skinless, cooking spray, water

Taken from www.myrecipes.com/recipe/kalamata-feta-chicken (may not work)