Description
A vibrant and comforting one-skillet meal combining tender chicken, flavorful herbs, fresh vegetables, and orzo, all infused with Mediterranean flavors like lemon, garlic, oregano, and feta.
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried oregano
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 cup uncooked orzo
- 2 ½ cups chicken broth
- Juice and zest of 1 lemon
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- ½ cup pitted kalamata olives, sliced
- Optional: cherry tomatoes, halved, for garnish
Instructions
- Season the chicken pieces with salt, pepper, and oregano.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and sear until browned on all sides, then remove and set aside.
- In the same skillet, cook the diced onion for 2–3 minutes until soft. Stir in the garlic, red bell pepper, and zucchini, and sauté for another 3–4 minutes.
- Add the orzo and toast for 1–2 minutes, stirring constantly.
- Return the chicken to the pan. Add chicken broth, lemon zest, and lemon juice. Bring to a boil, then reduce heat to a simmer.
- Cover and cook for 10–12 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Stir in the feta cheese, olives, and fresh parsley. Top with cherry tomatoes if using.
- Let the dish sit for a couple of minutes before serving.
Notes
- Use rotisserie chicken to save time—just add it after the orzo has cooked.
- Don’t overcook the orzo to avoid mushiness.
- Customize with spinach, artichokes, or red pepper flakes for extra flavor.
- This dish is not ideal for freezing due to the orzo’s texture when thawed.
Nutrition
- Serving Size: 1 plate
- Calories: 480
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
