Description
A fresh and cozy one-skillet meal with chicken, orzo, and a creamy, tangy finish from feta cheese.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 cup crumbled feta cheese
- 2 cups fresh spinach or kale
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and lemon zest.
- Heat oil in a large skillet over medium heat.
- Add the chicken and brown it for 5–7 minutes per side. Cook until no longer pink inside. Remove the chicken and let it rest.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the uncooked orzo and toast it for 1–2 minutes.
- Pour in the chicken broth and lemon juice. Bring to a boil. Then reduce heat to a simmer. Cover and cook for 10–12 minutes, or until the orzo is tender.
- Stir in the spinach or kale. Cook 2–3 minutes, until wilted.
- Dice the cooked chicken and add it back to the skillet with the crumbled feta. Stir to combine.
- Taste and adjust seasoning with salt, pepper, or more lemon juice.
- Garnish with chopped parsley and serve warm.
Notes
Cool the dish to room temperature before storing in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: chicken, orzo, feta, one-skillet meal, Mediterranean