Description
This Greek Chicken and Orzo is a one-pan wonder featuring juicy chicken, flavorful orzo, and burst cherry tomatoes. Perfect for a quick dinner or a healthy meal with a Mediterranean twist!
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.
- In a 9×13 inch baking dish, combine cubed chicken, olive oil, salt, pepper, garlic, oregano, basil, and paprika. Toss to coat evenly.
- In the same dish, add uncooked orzo, chicken broth, lemon juice, minced onion, and cherry tomatoes. Stir well to ensure the orzo is submerged in the liquid. Place feta cubes throughout the mixture.
- Cover tightly with foil and bake for 35-40 minutes. Avoid opening the foil to maintain steam. Check for doneness at about 35 minutes, ensuring the orzo is al dente and chicken reaches 165°F.
- Once cooked, uncover and stir to mix in the melted feta. The tomatoes should burst during this process.
- Add chopped spinach and parsley, allowing the spinach to wilt. The sauce should thicken slightly too.
- Serve topped with kalamata olives and additional feta and herbs.
Notes
You can substitute chicken with shrimp or a vegetarian protein for different variations.
Ensure the chicken is evenly cut for consistent cooking.
Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg