Description
Mediterranean Chicken and Orzo is a vibrant, healthy one-pan dish featuring tender, seasoned chicken breasts served atop whole wheat orzo infused with garlic, fresh tomatoes, olives, and spinach. Enhanced with bright lemon juice, herbs, and optional pine nuts and feta cheese, this flavorful Mediterranean-inspired meal is quick to prepare and perfect for a nutritious weeknight dinner.
Ingredients
Chicken
- 2 tablespoons olive oil, divided
- 1 lb (450 g) boneless, skinless chicken breasts, thinly sliced and pounded
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Orzo and Vegetables
- 1 1/2 cups whole wheat orzo (about 270 g)
- 1/2 tablespoon garlic, minced
- 2 cups grape tomatoes, halved
- 1/4 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1/2 cup kalamata olives, pitted and sliced
- 2 cups spinach, chopped
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
Optional Garnishes
- 1/4 cup pine nuts
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 cup feta cheese, crumbled
Instructions
- Prepare the Chicken: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat until shimmering. Season the chicken breasts with salt and black pepper. Add the chicken to the pan and cook for about 5 minutes on each side until fully cooked. Remove the chicken from the pan and set aside, keeping the oil and browned bits in the pan for flavor.
- Cook the Orzo: While the chicken cooks, bring a pot of salted water to a boil. Add the whole wheat orzo and cook according to package directions until al dente. Drain the orzo and set it aside.
- Sauté Aromatics and Tomatoes: Add the remaining tablespoon of olive oil to the same pan and heat over medium heat. Add the minced garlic and cook for about 1 minute until fragrant but not browned. Stir in halved grape tomatoes, chicken broth, and fresh lemon juice. Cook for approximately 5 minutes until the tomatoes soften and the liquid reduces slightly, creating a flavorful base.
- Combine Orzo and Vegetables: Add the cooked orzo back into the pan along with kalamata olives, chopped spinach, fresh basil, fresh parsley, dried oregano, black pepper, and red pepper flakes if using. Stir everything together over medium heat until the spinach wilts and all ingredients are well combined.
- Add Optional Ingredients and Serve: Stir in pine nuts and crumbled feta cheese if desired. Slice the cooked chicken and arrange it over the orzo mixture. Garnish with additional feta or fresh herbs as preferred. Serve warm and enjoy your Mediterranean-inspired meal.
Notes
- You can substitute whole wheat orzo with regular orzo or other small pasta if preferred.
- Adjust red pepper flakes to your desired spiciness or omit them for a milder dish.
- For a vegetarian option, omit the chicken and increase the amount of spinach and olives.
- Pine nuts and feta cheese are optional but add great texture and flavor.
- Use low-sodium chicken broth to reduce sodium content.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
