Description
This Greek Chicken and Orzo dish combines tender chicken, flavorful orzo, and briny feta, making it perfect for a quick and hearty dinner. Enjoy delicious Mediterranean flavors in one pot with minimal cleanup!
Ingredients
Scale
- 1 ½ lb skinless boneless chicken breast, cut into bite-sized pieces
- 1 ½ tbsp olive oil
- 1 ½ tsp oregano
- ½ tsp paprika
- ½ tsp basil
- ½ tsp salt
- ½ tsp pepper
- 3–4 garlic cloves, minced
- 1 cup orzo, uncooked
- 1 tbsp minced onion
- 2 ¼ cups low sodium chicken broth
- 1 tbsp fresh lemon juice
- 12 oz cherry tomatoes
- 8 oz block feta cheese, cubed
- ¼ c chopped parsley
- 2 oz chopped baby spinach
- ⅓ c kalamata olives
Instructions
- Preheat your oven to 400°F (200°C).
- In a 9×13 inch baking dish, combine the cubed chicken with olive oil, salt, pepper, garlic, oregano, basil, and paprika; toss to coat well.
- Stir in the uncooked orzo, chicken broth, lemon juice, minced onion, and cherry tomatoes to ensure all orzo is submerged in the liquid. Distribute feta cubes throughout the mixture.
- Cover tightly with foil and bake for 35-40 minutes without opening it to retain steam.
- After 35 minutes, check that the orzo is al dente, broth is absorbed, and chicken reaches 165°F. Adjust cooking time as needed.
- Once cooked, uncover and stir to mix in the feta, allowing tomatoes to burst naturally.
- Incorporate spinach and parsley, allowing the spinach to wilt. The sauce will thicken slightly.
- Top with kalamata olives, additional feta, and herbs before serving.
Notes
You can replace the chicken breast with thighs for added flavor.
Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
For a different twist, use lemon zest in addition to the juice.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg