Each bite gives you hints of lemon, garlic, Kalamata olives, and feta. All to create a delicious one-pan meal that is packed with 42 grams of protein per serving.

When I want to take my friends or family through a culinary experience, this is always my go-to option. There is something special about Mediterranean flavors.

This Greek chicken orzo has everything you would want from a top-notch meal. It has golden chicken strips resting on a bed of tender, pasta-like orzo that soaks up all the flavors from the chicken stock and garlic.

I can assure you that just one bite and everyone is going to ask for me. That is why I always make a bit more, because I know everyone will want seconds.

But the best thing about this dish is that you don’t need countless pans to cook. Just one pan and you’ll have a delicious meal ready for you.

So, less time cleaning afterward. Aside from saving you from a mountain of dirty dishes, this meal is a healthy option to feed your family. It’s packed with 42 grams of protein, making it an incredibly satisfying option.

Ingredients and Substitutes

CHICKEN

Paprika (1 tsp) – You can also use smoked paprika or cayenne pepper.

Dried oregano (1 tsp) – Replace with dried thyme, Italian seasoning, or herbes de Provence.

Salt (½ tsp)

Black pepper (½ tsp)

Chicken breasts, skinless, boneless , cut into strips (1.5 lb) – Swap with boneless chicken thighs or firm tofu for a plant-based alternative.

Olive oil (3 tbsp) – Substitute with ghee or avocado oil.

ORZO

Uncooked orzo (1.5 cups) – Pearl couscous, quinoa, or rice are great alternatives.

Chicken stock (3 cups) – Vegetable stock can be a great option if you want to create a plant-based meal.

Garlic, minced (4 cloves) – You can also use garlic powder or roasted garlic for a slightly sweeter taste.

VEGETABLES

Cherry tomatoes, sliced in half (2 cups) – Replace with grape tomatoes or sun-dried tomatoes.

Kalamata olives, pitted, sliced (½ cup) – You can also use black olives.

Green olives, pitted, sliced (½ cup) – Swap with capers (they have a more intense flavor).

Freshly squeezed lemon juice (2 tbsp) – Use lime juice instead.

FETA CHEESE MIXTURE

Feta cheese, crumbled (4 oz) – Try using goat cheese, ricotta, or a plant-based feta.

Extra virgin olive oil (1 tbsp) – Substitute with regular olive oil or flaxseed oil.

Dried oregano (½ tsp)

Black pepper (½ tsp)

Chopped fresh basil (¼ cup) – You can use fresh parsley, cilantro, or chives.

How to Make Greek Chicken Orzo

Step 1. Season the chicken strips using 1 tbsp of olive oil and the paprika, oregano, salt, and pepper.

Step 2. Place a large skillet over medium heat and heat it up for 2-3 minutes. Add the rest of the olive oil and place the chicken strips in a single layer.

Cook the chicken for 3-4 minutes, making sure you turn it occasionally. Wait until they are golden and cooked through.

Once they are ready, remove them from the skillet and set them aside.

Step 3. Add the orzo and garlic to the same skillet. Toast them for about 2 minutes, stirring constantly.

Step 4. Pour the chicken broth and lower the heat. Cook uncovered for 8-10 minutes, stirring occasionally.

Step 5. When the orzo is tender and it has absorbed most of the liquid, add the tomatoes, olives, and lemon juice. Cook on low heat for another 2-3 minutes. Add salt and pepper to taste.

Step 6. In a small bowl, mix the feta cheese, olive oil, oregano, black pepper, and half of the basil.

Step 7. Place the chicken back into the skillet and warm it up for 1-2 minutes.

Step 8. Put the feta mix on top and the rest of the basil.

How I Would Modify This Recipe

• Making it gluten-free: Swap the orzo for a gluten-free pasta, or you can use quinoa.
• Plant-based: Replace the chicken breasts with firm tofu and the chicken broth with vegetable broth.
• Go low–carb: Skip the orzo and use cauliflower rice instead. But since the cauliflower rice cooks much faster, you might need to reduce the chicken stock to prevent it from becoming mushy.

My Storage Tips

If you have any leftovers, place them in an airtight container. You can keep them in the fridge for up to 4-5 days.
When you are ready to have it again, place it in the microwave or on the stove over medium-low heat. You might want to add a splash of water or chicken broth to prevent it from drying out.