Description

This Greek Chicken and Orzo is a delightful blend of tender chicken, savory orzo, and vibrant vegetables, making it a perfect choice for a quick, flavorful dinner. Whip it up for a weeknight meal that impresses with its simplicity and comfort.

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

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Instructions

Preheat your oven to 400°F.
In a 9×13 inch baking dish, combine the cubed chicken with olive oil, salt, pepper, garlic, oregano, basil, and paprika. Toss to coat evenly.
Add uncooked orzo, chicken broth, lemon juice, minced onion, and cherry tomatoes to the dish. Stir well to ensure the orzo is submerged in the liquid and distribute feta cubes over the mixture.
Cover tightly with foil and bake for 35-40 minutes without opening the oven to maintain steam. Check for doneness near the 35-minute mark.
Once cooked, remove the foil and stir to incorporate feta. Allow the tomatoes to burst as you do this.
Mix in spinach and parsley, allowing the spinach to wilt. The sauce will thicken slightly as well.
Serve topped with kalamata olives and additional feta and chopped herbs.

Notes

Make sure the chicken reaches 165°F for safe consumption.
Feel free to substitute with other vegetables like bell peppers for added flavor.
Serve with crusty bread to soak up the delicious juices.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 30g
Cholesterol: 90mg