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Mediterranean Chicken and Orzo Recipe

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This Mediterranean Chicken and Orzo is a vibrant, one-pan meal packed with fresh flavors and wholesome ingredients. Juicy chicken breasts are seasoned with Mediterranean spices and served over tender orzo pasta, with bursts of sun-dried tomatoes, olives, spinach, and feta cheese. It’s a light yet hearty dish perfect for weeknights or meal prep!

Ingredients

Scale

For the Chicken:

  • 4 boneless, skinless chicken breasts or thighs
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ½ teaspoon ground cumin
  • Salt and black pepper, to taste
  • Juice of 1 lemon

For the Orzo:

  • 1 ½ cups (300 g) orzo pasta
  • 3 cups (720 ml) chicken broth
  • 1 cup cherry tomatoes, halved
  • ½ cup sun-dried tomatoes, chopped
  • 1 cup baby spinach
  • ⅓ cup Kalamata olives, pitted and sliced
  • ½ cup (75 g) crumbled feta cheese
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

1. Season and cook the chicken:

  • In a small bowl, mix garlic powder, oregano, paprika, cumin, salt, and pepper.
  • Rub the seasoning mixture evenly over both sides of the chicken.
  • Heat olive oil in a large skillet over medium-high heat.
  • Sear the chicken for 5-7 minutes on each side until golden brown and cooked through (internal temp should reach 75°C/165°F).
  • Remove from the skillet, squeeze lemon juice over the chicken, and set aside.

2. Cook the orzo:

  • In the same skillet, add a little more olive oil if needed.
  • Sauté minced garlic for 1 minute until fragrant.
  • Add orzo pasta and toast for 2 minutes, stirring frequently.
  • Pour in the chicken broth and bring to a simmer.
  • Add sun-dried tomatoes and cherry tomatoes. Cook for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

3. Finish the dish:

  • Stir in spinach and olives, cooking until the spinach wilts.
  • Add crumbled feta and mix until combined.
  • Place the chicken back on top of the orzo, cover the pan, and let everything cook together for 2-3 minutes.

4. Serve:

  • Garnish with fresh parsley and extra feta.
  • Serve with lemon wedges on the side for a fresh burst of flavor.

Notes

  • Substitute quinoa or couscous for orzo for a different twist.
  • Add artichoke hearts or roasted red peppers for extra veggies.
  • Use grilled shrimp instead of chicken for a seafood version.

Find it online: https://ukfinda.com/mediterranean-chicken-and-orzo-recipe/