Greek Chicken Orzo
Enjoy the hints of lemon, garlic, Kalamata olives, and feta. All made in just one pan and pack 42g of protein.
Servings: 5 plates
Ingredients
Chicken
- 1 tsp paprika
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 1.5 lb chicken breasts skinless boneless , cut into strips (about 1-inch thick)
- 3 tbsp olive oil divided
Orzo
- 1.5 cups uncooked orzo
- 3 cups chicken stock
- 4 cloves garlic minced
Vegetables
- 2 cups cherry tomatoes sliced in half
- ½ cup kalamata olives pitted, sliced
- ½ cup green olives pitted, sliced
- 2 tbsp freshly squeezed lemon juice
Feta cheese mixture
- 4 oz feta cheese crumbled or diced into small cubes
- 1 tbsp extra virgin olive oil
- ½ tsp dried oregano
- ½ tsp freshly ground black pepper
- ¼ cup chopped fresh basil divided
Instructions
- Heat a large skillet over medium heat for 2–3 minutes.
- Season chicken strips with 1 tbsp olive oil, paprika, oregano, salt, and pepper.
- Add the remaining 2 tbsps olive oil to the skillet. Add chicken in a single layer and cook for 3–4 minutes, turning occasionally, until golden and cooked through. Remove from the skillet, leaving juices.
- Add orzo and garlic to the same skillet. Toast for 2 minutes, stirring.
- Add chicken stock, lower the heat, and cook uncovered for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed.
- Stir in tomatoes, olives, and lemon juice. Cook on low heat for 2–3 minutes. Season to taste.
- In a bowl, mix feta, olive oil, oregano, black pepper, and half the basil.
- Return chicken to the skillet and warm for 1–2 minutes.
- Top with the feta mixture and the remaining basil. Serve.
Nutrition
Serving: 1 plate (13 oz) | Calories: 553kcal | Carbohydrates: 45g | Protein: 42g | Fat: 22.8g | Saturated Fat: 6g | Cholesterol: 115mg | Sodium: 840mg | Potassium: 760mg | Fiber: 1.6g | Sugar: 5g | Vitamin A: 760IU | Vitamin C: 14mg | Calcium: 170mg | Iron: 2.7mg