Description
Mediterranean Chicken and Orzo is a delightful one-pan meal that brings the vibrant flavors of the Mediterranean to your dinner table. This dish combines tender chicken, al dente orzo pasta, and a colorful medley of fresh vegetables, all harmonized with zesty herbs and lemon juice. Perfect for busy weeknights or entertaining guests, this recipe promises an explosion of flavors while being easy to prepare and clean up.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 1 cup orzo pasta
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- 1/2 cup kalamata olives, pitted and halved
- 2 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- Juice of 1 lemon
Instructions
- Heat olive oil in a large skillet over medium heat. Add cubed chicken seasoned with salt, pepper, oregano, and paprika. Cook for about 6–8 minutes until browned and cooked through; set aside.
- In the same skillet, sauté diced onion until translucent (about 3 minutes). Add minced garlic and cook for an additional minute.
- Stir in the orzo pasta; toast for about 2 minutes.
- Pour in the chicken broth and bring to a simmer. Cover and cook for approximately 10 minutes until the orzo is tender.
- Add cherry tomatoes, spinach, olives, and reserved chicken back into the skillet; cook for another 2–3 minutes until spinach wilts.
- Remove from heat and stir in lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Use fresh herbs for enhanced flavor. Customize by adding your favorite vegetables or protein alternatives like shrimp or tofu. Serve with crusty bread to soak up the delicious broth.