Description
A zesty, comforting one-pan dish featuring herb-roasted chicken, tangy orzo, fresh vegetables, and crumbled feta. Ready in 30 minutes, it’s a Mediterranean-inspired meal that’s satisfying and easy to customize.
Ingredients
1.5 lbs boneless, skinless chicken breasts
8 oz orzo pasta
2 large lemons
1 red onion, sliced
2 cloves garlic, minced
1 cup (grated) feta cheese
1 cup cherry tomatoes, halved
1/2 cup crumbled feta cheese
3 cups fresh spinach
3 tbsp olive oil
1 tbsp lemon zest
2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
2 tbsp chopped fresh dill (or 1 tsp dried)
Instructions
Heat 1 tbsp olive oil in a large skillet over medium-high. Cook chicken until browned and nearly cooked through. Add onion, garlic, oregano, salt, pepper, and dill. Stir.
Add cherry tomatoes, spinach, and 1/2 cup crumbled feta. Sauté 3 minutes. Pour in orzo and toss to coat.
Zest lemon and juice 1 lemon into the pan. Add remaining 1 tbsp oil. Cover and simmer 5 minutes until orzo is tender and sauce thickens.
Finely grate 1/2 cup feta into the pan and stir until melty. Remove chicken and slice turkey. Return meat to pan. Garnish with lemon slices and fresh dill.
Notes
Swap chicken for baked tofu for a vegetarian option
Use grapes or raisins for sweetness
Double oregano to taste
Store in fridge for 3-4 days
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 3g
- Sodium: 1400mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 185mg