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Mediterranean Chicken and Orzo

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A vibrant and wholesome Mediterranean Chicken and Orzo dish featuring tender chicken, flavorful herbs, and a medley of fresh vegetables, perfect for a satisfying and nutritious meal.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup orzo pasta
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • 2 cups chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 lemon, zest and juice
  • 1/4 cup fresh parsley, chopped
  • Salt and pepper to taste

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  2. In the same skillet, add onion and garlic and sauté until softened and fragrant, about 3 minutes.
  3. Add orzo to the skillet and toast for 1-2 minutes, stirring frequently.
  4. Pour in chicken broth, then add dried oregano, thyme, and lemon zest. Stir to combine and bring to a boil.
  5. Reduce heat to low, cover, and simmer for 10 minutes until orzo is tender and liquid is mostly absorbed.
  6. Stir in cooked chicken, cherry tomatoes, Kalamata olives, and lemon juice. Cook for another 2-3 minutes until heated through.
  7. Remove from heat and stir in crumbled feta cheese and chopped parsley.
  8. Adjust seasoning with salt and pepper if needed. Serve warm.

Notes

For added depth, serve with a side of tzatziki sauce or a fresh Greek salad.

Find it online: https://cubaqueen.com/mediterranean-chicken-and-orzo/