Description
This Mediterranean Chicken Orzo is a one-pan, healthy dinner loaded with juicy chicken, tender orzo, fresh vegetables, herbs, and topped with lemon and feta for a bright, flavorful finish.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup dry orzo pasta
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
- 2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- Juice of 1 lemon
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt, pepper, paprika, and oregano, and cook for about 5–6 minutes until browned. Transfer to a plate.
- In the same skillet, add chopped onion and garlic. Cook for 2–3 minutes until fragrant.
- Add bell pepper and zucchini and cook until slightly tender, about 3–4 minutes.
- Stir in orzo and thyme; toast for 1 minute.
- Pour in chicken broth, bring to a simmer, and cook uncovered for 8–10 minutes, stirring occasionally.
- Add the chicken and cherry tomatoes back into the pan. Simmer for another 3–4 minutes until orzo is tender and chicken is fully cooked.
- Stir in lemon juice, parsley, and feta cheese. Serve warm.
Notes
- Swap chicken with shrimp or chickpeas for variation.
- Use spinach or kale instead of zucchini if needed.
- Whole wheat orzo can increase fiber content.
- Store leftovers for up to 3 days in the fridge.
- Reheat with a splash of broth to maintain texture.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 410
- Sugar: 5g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 80mg
