Description
A delightful dish combining tender chicken, fresh vegetables, and orzo pasta, all brought together with the bright zest of lemon.
Ingredients
Scale
- 1 pound orzo, cooked according to package directions and drained
- 3 tablespoons olive oil for pan + more for finished dish, as desired
- 1 medium sweet Vidalia onion, diced small
- 1.25 pounds boneless skinless chicken breast, diced
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 to 4 cloves garlic, pressed or finely minced
- 5 ounces fresh spinach
- ½ English cucumber, diced small
- 1 ½ cups sliced cherry or grape tomatoes
- 1 teaspoon lemon zest, or to taste
- 2 to 3 tablespoons lemon juice, or to taste
- 1+ teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 6 ounces crumbled feta cheese
Instructions
- Cook the Orzo: Begin by bringing a large pot of salted water to a boil. Add the orzo and cook according to the package directions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the orzo in a colander and return it to the pot. Cover it to keep it warm while you prepare the rest of the dish.
- Sauté the Onions: In a large skillet, add 3 tablespoons of olive oil and heat it over medium heat. Add the diced Vidalia onion to the skillet. Cook the onions for about 3 minutes, stirring intermittently until they become translucent and fragrant.
- Cook the Chicken: Next, add the diced chicken breast to the skillet. Season the chicken liberally with salt, pepper, Italian seasoning, and dried oregano. Cook the chicken for about 5 minutes, flipping and stirring frequently to ensure even cooking. The chicken should be browned and cooked through, with no pink remaining in the center.
- Add Garlic: Once the chicken is cooked, add the pressed or minced garlic to the skillet. Stir to combine and cook for another minute or so until the garlic is fragrant.
- Combine with Orzo: Once the garlic is aromatic, transfer the entire mixture of chicken and onions into the pot with the drained orzo.
- Incorporate the Spinach: Add the fresh spinach to the pot. Stir everything together for about 2 minutes, or until the spinach begins to wilt down.
- Add Vegetables and Seasoning: Now, toss in the diced cucumber, sliced cherry or grape tomatoes, lemon zest, and lemon juice. Stir the mixture well to combine everything thoroughly.
- Finish with Feta: Finally, gently fold in the crumbled feta cheese. Be careful while mixing; you want the feta to stay somewhat intact.
- Serve: Taste the dish and make any necessary adjustments with salt, pepper, or olive oil. Serve your Greek Lemon Chicken and Orzo immediately.
Notes
Customize with various vegetables or proteins. Adjust lemon juice for tanginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Greek, Chicken, Orzo, Lemon, Mediterranean, Quick Dinner, Healthy Recipe