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Mediterranean Chicken Orzo

A vibrant dish combining tender chicken, orzo pasta, and fresh Mediterranean ingredients, perfect for family dinners or meal prep.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces
  • 2 cups orzo pasta
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup baby spinach, roughly chopped
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
  • 1/4 cup fresh parsley, chopped (for garnish)
  • 2 cups chicken broth

Method
 

Cooking Orzo
  1. In a large pot, bring 2 cups of chicken broth to a boil. Add orzo pasta and cook according to package instructions until al dente. Drain and set aside.
Sautéing Chicken and Vegetables
  1. While the orzo cooks, heat olive oil in a skillet over medium heat. Add diced onion and sauté until translucent.
  2. Stir in minced garlic and cook for an additional minute until fragrant.
  3. Cut chicken breasts into bite-sized pieces, season with salt, pepper, oregano, and basil. Add chicken to the skillet and cook until browned and cooked through.
  4. Add halved cherry tomatoes, chopped spinach, and sliced olives to the skillet. Cook until the spinach wilts.
Final Assembly
  1. Stir in the cooked orzo and squeeze in lemon juice. Mix well and remove from heat.
  2. Top with crumbled feta and garnish with fresh parsley before serving.

Notes

For added flavor, you can include red pepper flakes or customize the recipe with your favorite vegetables.