Description
Enjoy the vibrant flavors of Greek Chicken and Orzo, featuring juicy chicken, orzo pasta, fresh vegetables, and creamy feta. Perfect for a quick, satisfying dinner, this dish is both healthy and comforting, making it a go-to 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
- 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 the oven to 400°F.
- In a 9×13 inch baking dish, combine the chicken, olive oil, salt, pepper, garlic, oregano, basil, and paprika. Toss to coat the chicken evenly.
- Add the orzo, chicken broth, lemon juice, minced onion, and cherry tomatoes. Stir to ensure the orzo is submerged in liquid. Place feta cubes throughout the mixture.
- Cover the dish tightly with foil and bake for 35-40 minutes without opening the foil to retain steam. Check for doneness at the 35-minute mark; orzo should be al dente and chicken at 165°F.
- After cooking, remove the foil and mix in the feta. Note that the tomatoes may burst during mixing, which is fine!
- Stir in the spinach and parsley, allowing the spinach to wilt. The sauce will thicken as the feta incorporates.
- Serve topped with kalamata olives, additional feta, and chopped herbs.
Notes
Use fresh ingredients for the best flavor.
Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
This dish can be made ahead of time and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg