Description
This Mediterranean Chicken and Orzo skillet is your ticket to a sunny vacation at your dinner table tonight – no passport required!
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1½ cups dry orzo pasta (10 ounces)
- 2½ cups low-sodium chicken broth
- ¼ cup fresh lemon juice (from about 1–2 lemons)
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, roughly chopped
- ½ cup kalamata olives, pitted and halved
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Season chicken pieces with salt, pepper, oregano, paprika, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes until golden but not fully cooked. Remove to a plate.
- Add remaining oil to the skillet. Sauté onion and bell pepper for 3-4 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Add orzo to the skillet and toast for 1 minute, stirring occasionally.
- Pour in chicken broth and lemon juice, scraping up any browned bits. Return chicken to the skillet with any juices. Bring to a boil, then reduce to a simmer.
- Cover and cook for 8-10 minutes until orzo is tender and has absorbed most liquid. Stir occasionally to prevent sticking.
- Fold in cherry tomatoes, spinach, and olives. Cook 1-2 minutes until spinach wilts and tomatoes soften.
- Remove from heat. Sprinkle with feta and parsley. Cover and let stand 2 minutes. Serve warm with lemon wedges.