Chicken Lettuce Cups with orzo with spinach

Chicken Lettuce Cups with orzo with spinach
Chicken Lettuce Cups with orzo with spinach

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • cooking spray

  • 1

    pound ground chicken

  • 1/4

    tsp freshly ground black pepper

  • 1/8

    tsp salt

  • 1

    c vertically sliced red onion

  • 1/2

    canned artichoke hearts, drained and coarsely chopped

  • 1/4

    diced tomato

  • 1

    T chopped fresh oregano

  • 1

    T chopped fresh flat-leaft parsley

  • 10

    pitted green olive, chopped

  • 1/2

    cup, about 3 ounces, diced fresh mozzarella cheese

  • 1

    T fresh lemon juice

  • 8

    bibb lettuce

Directions

1. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add chicken, pepper, and salt to pan; cook for 3 minutes, stirring to crumble. Stir in onion and next 5 ingredients, through olives; cook for 3 minutes or until chicken is done. Stir in cheese and juice. Spoon 1/4 c. chicken mixture into each lettuce leaf Calories 284 Fat 18g sat 6.4g protein 24.2 g carb 6.9 g fiber .9g Chol 113 mg iron 1.6 mg sodium 543mg calc 24 mg For the Orzo and Spinach Cook 1 1/4c orzo, rice shaped pasta, in boiling water according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 c. cooking liquid. Heat a large skillet over medium-high heat. Add 2 tsp olive oil in pan; swirl to coat. Add orzo, 1/4 tsp salt, and 1/4 tsp black pepper; cook 1 minute, stirring constantly. Stir in reserved 1/4 c cooking liquid, 3 T white balsamic vinegar, and 3 c chopped fresh spinach; cook for 2 min or until spinach wilts. Serves 4 Serving 1 c Calories 234 Fat 3.3g Sat .3g Sodium 168 mg

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