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| Ingredients |
-2 tablespoons olive oil
-1 lb chicken breasts sliced thin + pounded
-1 1/2 cup whole wheat orzo (dry)
-1/2 tablespoon garlic minced
-1.5 cup grape tomatoes halved
-1/2 cup kalamata olives pitted + sliced into small pieces
-1/4 cup white wine
-1 cup spinach chopped
-1/4 cup pine nuts (optional if nut free)
-1 tablespoon fresh basil chopped
-1 tablespoon fresh parsley chopped
-1/2 teaspoon pepper
-1/2 teaspoon oregano
-1/2 cup feta (optional)
-1/4 teaspoon red pepper flakes (optional)
| Instructions |
-Bring a small pan of water to a boil. Cook orzo per directions.
-While orzo is cooking, on a separate large skillet or pan heat 1 tablespoons olive oil.
-Optional: You can season the chicken with salt and pepper before searing.
-Add chicken to the heated pan and cook until it is golden brown, about 5-7 minutes on each side. Remove from pan and set off to the side.
-Once the chicken has been removed from the pan. Make sure to keep oil/grease in pan. Add additional tablespoon olive oil to the pan and heat.
-Stir in garlic and cook over medium heat for 1 minute. Stir in cherry tomatoes and white wine. Cook over medium heat until tomatoes are soft soft + wine begins to reduce (about 5-10 minutes)
-Once tomatoes are cooked, stir in cooked orzo, kalamata olives, spinach, spices and pine nuts together in the pan. Toss until combined.
-Serve the chicken on top of the orzo, garnish with feta + enjoy!
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