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Mediterranean Chicken Orzo

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This Mediterranean Chicken Orzo combines tender chicken, flavorful herbs, and fresh vegetables with nutty orzo pasta for a wholesome, vibrant one-pan meal perfect for any night.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup orzo pasta
  • 2 tbsp olive oil
  • 1 small red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 2 cups low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt, pepper, and oregano, and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
  2. In the same skillet, add the chopped red onion and garlic. Sauté until softened and fragrant, about 2-3 minutes.
  3. Add the orzo pasta to the skillet and stir to coat with the oil and aromatics.
  4. Pour in the chicken broth and bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
  5. Return the cooked chicken to the skillet. Stir in cherry tomatoes, spinach, and olives. Cook for another 2-3 minutes until the spinach wilts and tomatoes soften.
  6. Remove from heat and stir in lemon juice and crumbled feta cheese.
  7. Garnish with chopped fresh parsley and serve warm.

Notes

For a twist, swap chicken for shrimp or add a handful of pine nuts for extra crunch and flavor.

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