Name: Greek Chicken and Orzo
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Greek
Ingredients: 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

Description

Experience the delightful flavors of Greek Chicken and Orzo, a simple yet satisfying meal. Packed with tender chicken, creamy feta, and fresh herbs, it’s an ideal choice for a quick and healthy dinner, perfect for family and friends.

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

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Instructions

Preheat the oven to 400°F.
In a 9×13 inch baking dish, combine the cubed chicken, olive oil, salt, pepper, garlic, oregano, basil, and paprika. Toss everything together to ensure the chicken is evenly coated.
Add the uncooked orzo, chicken broth, lemon juice, minced onion, and cherry tomatoes. Stir until all the orzo is submerged in the broth. Distribute the feta cubes throughout the mixture.
Cover the dish tightly with foil and bake for about 35-40 minutes. Avoid opening the foil as much as possible to maintain steam. Check for doneness around the 35-minute mark, ensuring the orzo is al dente and the chicken has reached 165°F before uncovering and cooking longer if necessary.
Once cooked, remove the foil and gently stir in the feta. The tomatoes may pop; this is normal!
Mix in the spinach and parsley, allowing the spinach to wilt. The sauce should thicken during this time; some feta may remain in small chunks, which is acceptable.
Serve topped with kalamata olives, extra feta, and chopped herbs.

Notes

For extra flavor, consider marinating the chicken in the olive oil and spices for a few hours before baking.
Feel free to substitute other vegetables for the spinach, such as kale or arugula, based on your preference.
You can adjust the amount of feta based on your taste; more cheese can enhance the dish’s creaminess.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg