Greek Chicken with Acini de pepe Salad

Here's what I made for dinner last night. It was pretty easy, and the results were fantastic....this recipe is a keeper! If any of you know what type of a cook I am, you know I don't really believe in measurements. If I had a recipe for this I would just copy it but since I made this up as I went, you'll have to bear with me :)

Greek Chicken with Acini de pepe Salad

2 Chicken Breasts
1 cup dry Acini de pepe (tiny pasta balls shaped like peppercorns...you can also use Orzo)
2 tablespoons olive oil
1 lemon
1 tablespoon fresh dill
½ cucumber, skin removed, diced
¼ cup of kalmata olives, diced
¼ cup white wine vinegar
¼ cup non fat plain Greek yogurt
Salt and pepper, to taste
Pinch of red pepper flakes


Bring lightly salted water to a boil and add the acini de pepe. Boil until tender, drain, rinse with cool water and set aside. Meanwhile, in a large non stick skillet, heat olive oil. Season the chicken breasts with salt and pepper on both sides, and cook over medium heat until cooked through, flipping only once at the halfway point to create a nice golden brown cust on either side. While chicken is cooking, combine greek yogurt, the juice from half of the lemon, the vinegar, the dill, half of the kalmata olives and a pinch of salt and pepper in a small bowl. Whisk to combine. Add the acini de pepe, diced cucumber, and haf the feta cheese. Stir to combine. When chicken is completely cooked, remove and let rest. Meanwhile, turn the heat off on the stove. Remove excess oil in pan until there is only 1/2 a tablespoon or so left, then use the juice of half a lemon to deglaze the pan, stirring in any brown bits. Add the remainder of the feta cheese, kalmata olives and the red pepper flakes. Stir until combined and then pour sauce over the chicken. Enjoy!