Ingredients
Scale
- 2 cups orzo pasta
- 1 pound boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, roughly chopped
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
- Juice of 1 lemon
- 2 cups chicken broth
Instructions
- Cook orzo in salted boiling water until al dente (8–10 minutes). Drain and set aside.
- Season chicken with salt, pepper, and half of the oregano and basil. Cook in olive oil over medium-high heat for 6–7 minutes per side until golden and fully cooked. Rest and slice.
- Sauté onion in the same skillet 3–4 minutes until translucent. Add garlic and cook 1–2 minutes.
- Stir in cherry tomatoes, spinach, olives, and remaining oregano and basil. Cook until spinach wilts.
- Add chicken broth; simmer 5 minutes until slightly reduced.
- Add cooked orzo and sliced chicken; mix well to coat.
- Stir in feta and lemon juice. Adjust seasoning to taste. Serve hot, garnished with parsley.
Notes
- Add extra vegetables like bell peppers or zucchini if desired.
- Refrigerate leftovers up to 4 days; reheats well.
- Add chickpeas or white beans for more protein.
- Swap chicken for turkey or shrimp for variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg