Description
A delightful dish combining tender chicken, orzo pasta, and vibrant Mediterranean ingredients, featuring flavors of spinach, cherry tomatoes, and feta cheese.
Ingredients
Scale
- 2 cups orzo pasta
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, roughly chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Juice of 1 lemon
- 2 cups chicken broth
Instructions
- Cook the Orzo: In a large pot of salted boiling water, cook the orzo until al dente, about 8-10 minutes. Drain and set aside.
- Prepare the Chicken: Season chicken breasts with salt, pepper, and half of the oregano and basil. Heat olive oil in a skillet over medium-high heat and cook chicken for 6-7 minutes on each side until golden brown. Remove and let rest before slicing.
- Sauté the Vegetables: In the same skillet, add diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and fry for another 1-2 minutes.
- Add the Rest of the Ingredients: Stir in cherry tomatoes and cook for 2-3 minutes. Add spinach, sliced olives, and remaining oregano and basil. Pour in chicken broth, simmer for about 5 minutes.
- Combine Everything: Mix in cooked orzo and sliced chicken, coating well with the broth and veggies. Stir in crumbled feta cheese and lemon juice. Adjust seasoning, serve hot garnished with parsley.
Notes
For a creamier texture, consider adding more feta or using full-fat feta. Customize veggies based on what you have on hand.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg