Mediterranean Chicken Orzo
A vibrant and delicious dish packed with flavor, combining juicy chicken, orzo pasta, colorful vegetables, and feta cheese, perfect for family dinners or meal prep.
Ingredients
Pasta and Chicken
- 2 cups orzo pasta
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
Vegetables and Seasoning
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, roughly chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Juice of 1 lemon
- 2 cups chicken broth
Instructions
Cooking Orzo
- In a large pot, bring the chicken broth to a boil. Add the orzo and cook according to package directions until al dente. Drain and set aside.
Cooking Chicken
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté until soft, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Add the chicken breasts to the skillet. Season with salt, pepper, oregano, and basil. Cook until the chicken is browned and cooked through, about 6-7 minutes per side. Then, remove the chicken and let it rest before slicing.
Adding Vegetables
- To the skillet, add cherry tomatoes, spinach, and Kalamata olives. Cook for 2-3 minutes until the tomatoes soften and spinach wilts.
Combining Ingredients
- Combine the cooked orzo with the veggie mixture. Drizzle with lemon juice and sprinkle in crumbled feta. Stir gently to combine.
- Slice the chicken and serve it on top of the orzo mixture. Garnish with fresh parsley.
Notes
Enhance flavor by marinating the chicken in lemon juice and herbs for an hour before cooking. Customize by adding seasonal vegetables like zucchini or bell peppers. Drizzle some extra olive oil before serving for a rich taste.