Chicken Lettuce Cups with orzo with spinach

By nancyj1922

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

Details

Servings 4

Preparation

Step 1

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