Print

Mediterranean Chicken and Orzo

Print Recipe

This Mediterranean Chicken and Orzo is a bright, flavorful one-pan dish combining tender chicken, orzo pasta, fresh vegetables, and tangy herbs for a wholesome and satisfying meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into cubes
  • 1 cup orzo pasta
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach leaves
  • 1/2 cup kalamata olives, pitted and halved
  • 1/4 cup crumbled feta cheese
  • 2 cups low-sodium chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Juice of 1 lemon

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add chicken cubes, season with salt, pepper, oregano, and paprika, and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
  2. In the same skillet, add diced onion and cook until translucent, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add the orzo pasta to the skillet and toast it for 2 minutes, stirring frequently.
  4. Pour in the chicken broth and bring to a simmer. Cover and cook for 10 minutes or until the orzo is tender and most of the liquid is absorbed.
  5. Stir in cherry tomatoes, baby spinach, kalamata olives, and cooked chicken. Cook for another 2-3 minutes until the spinach wilts.
  6. Remove from heat and stir in lemon juice and crumbled feta cheese.
  7. Garnish with fresh parsley before serving.

Notes

For extra flavor, marinate the chicken in lemon juice, garlic, and oregano for 30 minutes before cooking. Serve with a side of warm pita bread or a crisp green salad.

Find it online: https://youreverydayfoodie.com/mediterranean-chicken-and-orzo/