Mediterranean Lemon Chicken Orzo
15min
15min
2
520
Chef's Note
For the best flavor, use good quality feta cheese and fresh lemons. You can prepare the chicken ahead of time to make this truly a 15-minute meal. If you prefer a creamier texture, stir in 2 tablespoons of Greek yogurt at the end.
Tags
Ingredients
12 oz boneless, skinless chicken breasts
3/4 cup orzo pasta
2 tablespoons olive oil
3 cloves garlic
1 whole lemon
1 cup chicken broth
1 cup cherry tomatoes
2 cups baby spinach
1/4 cup kalamata olives
1/3 cup feta cheese
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh parsley
Instructions
- 1
Cut 12 oz of chicken breasts into 1-inch cubes and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 2
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-6 minutes until golden and cooked through. Remove chicken and set aside.
- 3
In the same skillet, add 1 tablespoon olive oil and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
- 4
Add 3/4 cup orzo pasta to the skillet and toast for 1-2 minutes, stirring frequently.
- 5
Pour in 1 cup chicken broth, the juice of half a lemon, and 1 teaspoon dried oregano. Bring to a simmer.
- 6
Reduce heat to medium-low, cover, and cook for about 8-10 minutes until the orzo is tender and liquid is mostly absorbed.
- 7
Slice 1 cup cherry tomatoes in half and pit and slice 1/4 cup kalamata olives.
- 8
Stir in the cooked chicken, halved cherry tomatoes, sliced olives, and 2 cups baby spinach. Cook for 1-2 minutes until spinach is wilted.
- 9
Remove from heat and squeeze the juice from the remaining lemon half over the dish.
- 10
Sprinkle 1/3 cup crumbled feta cheese and 2 tablespoons chopped fresh parsley over the top before serving.
Nutrition Information (per serving)
520
42g
38g
22g
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