Description
Greek Chicken and Orzo combines tender chicken, savory orzo, feta cheese, and vibrant veggies for a quick and satisfying meal that’s perfect for any occasion.
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, 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
- â…“ c kalamata olives
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 to coat evenly.
- Add the uncooked orzo, chicken broth, lemon juice, minced onion, and cherry tomatoes. Stir to ensure the orzo is submerged in the liquid. Distribute the feta cubes throughout the mixture.
- Cover tightly with foil and bake for 35-40 minutes. Avoid opening the foil to retain steam. Check for doneness around the 35 minute mark; the orzo should be al dente and the chicken should reach 165°F.
- Uncover the dish, stir to incorporate the feta cheese, which may burst the tomatoes—this is normal!
- Add spinach and parsley, allowing the spinach to wilt. The sauce will thicken as you mix everything together.
- Serve topped with kalamata olives, additional feta, and chopped herbs.
Notes
You can use other types of cheese if desired, but traditional feta adds a unique flavor.
For added flavor, consider marinating the chicken in lemon juice and olive oil before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 2g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg