Description
This Greek Chicken and Orzo brings together tender chicken, orzo pasta, and a variety of vibrant ingredients in a single dish. It’s simple to make, packed with flavor, and perfect for a wholesome dinner that everyone will enjoy.
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, salt pepper
- ½ tsp each: salt and 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), more for serving
- ¼ c chopped parsley
- 2 oz chopped baby spinach
- ⅓ c kalamata olives
Instructions
- Preheat the oven to 400°F.
- In a 9×13 inch baking dish, combine cubed chicken, olive oil, salt, pepper, garlic, oregano, basil, and paprika. Toss to coat evenly.
- Add orzo, broth, lemon juice, minced onion, and tomatoes to the dish. Stir until orzo is submerged in the liquid and distribute feta cubes throughout the mixture.
- Cover tightly with foil and bake for 35-40 minutes. Avoid opening the oven to retain steam. Check for doneness at 35 minutes; orzo should be al dente and chicken should reach 165°F.
- Once cooked, uncover and stir in the feta, allowing the tomatoes to burst.
- Incorporate spinach and parsley, letting the spinach wilt and the sauce thicken.
- Top with kalamata olives, additional feta, and chopped herbs before serving.
Notes
Feel free to substitute chicken breast with thighs for a juicier option.
You can add more vegetables like bell peppers for extra flavor and nutrition.
Adjust the amount of kalamata olives based on your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg