Description
Greek Chicken and Orzo offers a quick dinner packed with flavor. The combination of tender chicken, feta cheese, and vibrant veggies makes it a satisfying meal that’s easy to prepare. Perfect for busy weeknights!
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
- â…“ c kalamata olives
Instructions
- Preheat the oven to 400°F.
- Combine chicken pieces with olive oil, salt, pepper, garlic, oregano, basil, and paprika in a 9×13 inch baking dish, tossing to coat evenly.
- In the same dish, add orzo, broth, lemon juice, minced onion, and tomatoes, stirring to ensure orzo is submerged in liquid. Distribute feta cubes throughout the mixture.
- Cover tightly with foil and bake for 35-40 minutes. Avoid opening the oven to keep steam inside. Check for doneness just before 35 minutes.
- Once cooked, uncover and stir to mix in feta, allowing tomatoes to burst.
- Incorporate spinach and parsley, letting spinach wilt and sauce thicken slightly.
- Serve topped with kalamata olives, extra feta, and chopped herbs.
Notes
You can substitute chicken with salmon or shrimp for a seafood twist.
For a creamier dish, stir in a splash of cream before serving.
Adjust the amount of garlic or herbs according to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 498
- Sugar: 3g
- Sodium: 772mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 94mg