Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil, extra virgin preferred
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes, optional
- 1/2 cup dry white wine or chicken broth + 1 tsp vinegar
- 1 cup chicken broth, low-sodium
- 8 oz orzo pasta
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh lemon juice
- Salt and black pepper to taste
Instructions
- Season chicken with salt and pepper. Heat olive oil in skillet or pot over medium-high. Cook chicken 3-4 min per side until golden and cooked through. Remove and set aside.
- In same pan, cook onion 3-4 min until soft. Add garlic, oregano, thyme, and red pepper flakes; cook 1 min.
- Deglaze with white wine (or broth + vinegar), simmer 2-3 min until reduced by half.
- Add chicken broth, bring to boil, stir in orzo, reduce heat to medium-low, cover, cook 8-10 min, stirring occasionally, until al dente.
- Stir in cooked chicken, sun-dried tomatoes, olives; heat 1-2 min. Remove from heat, add feta, parsley, lemon juice. Adjust seasoning. Serve immediately.
Notes
- Use oil from sun-dried tomatoes to cook chicken for extra flavor.
- Chicken thighs can be substituted for breasts.
- Add spinach or bell peppers for more vegetables.
- Orzo should be al dente.
- Prep chicken and vegetables up to 24 hours ahead, store separately in fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Course
- Method: One-Pan
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 445
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 41 g
- Cholesterol: 95 mg