Description
This Greek Chicken and Orzo is a delightful blend of juicy chicken, fresh vegetables, and creamy feta. It’s an easy, one-pan dish that’s perfect for a quick and healthy weeknight meal. With its vivid flavors and comforting textures, this recipe brings the taste of Greece to your table in no time!
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 your oven to 400°F (200°C).
- In a 9×13 inch baking dish, combine the cubed chicken, olive oil, salt, pepper, garlic, oregano, basil, and paprika. Toss until the chicken is well coated.
- Add the uncooked orzo, chicken broth, lemon juice, chopped onion, and tomatoes to the dish. Stir well to ensure the orzo is submerged in the broth. Place the feta cubes evenly throughout the mixture.
- Cover the dish tightly with foil and bake for about 35-40 minutes, checking just before the 35-minute mark to test if the orzo is cooked al dente and the chicken is fully cooked at 165°F (74°C).
- Once done, remove the foil and stir to mix in the feta. The tomatoes should burst during this process.
- Mix in the chopped spinach and parsley, allowing the spinach to wilt. The sauce will thicken as you stir.
- Top with kalamata olives, extra feta, and fresh herbs to serve.
Notes
For extra flavor, marinate the chicken in olive oil, garlic, and herbs for 30 minutes before cooking.
If desired, substitute quinoa for orzo for a gluten-free option.
Feel free to add other vegetables like bell peppers or zucchini for more variety.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 3g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg