Recipes

Chicken and Orzo

With J. away on a business trip this week, I needed recipes that were quick and easy to cook for myself and could leave me with some leftovers. I also figured I’d make something that could tie in a bunch of veggies that J. doesn’t typically eat. So tonight’s meal ended up as a Mediterranean spin on chicken and orzo.

Chicken and Orzo

  • 8 oz boneless chicken
  • 1 TBSP minced garlic
  • 1/4 tsp dried oregano
  • 1/4 tsp red pepper flakes
  • 1 1/4 cups chicken broth
  • 1/2 cup crumbled feta
  • 1 1/2 tsp lemon juice
  • 3/4 cup orzo
  • 1 TBSP olive oil
  • Salt
  • Pepper
  • 4 cups spinach (optional)
  • 1/2 cup mushrooms (optional)

Chop up the chicken into bite size pieces and season with salt and pepper. In a large skillet, heat the olive oil with the garlic, oregano, and chili flakes. Once fragrant, add the chicken until it starts to brown (but isn’t cooked all the way through).

Add in the orzo and broth to the skillet and bring to a high simmer. Cover and let cook for about 12 minutes until the orzo has absorbed all of the broth and the chicken is cooked. Stir occasionally to keep it from sticking to the pan. Add in spinach and mushrooms and cook for about 2 minutes. Finally, stir in feta and lemon juice before serving.

The orzo in this dish acts almost like chicken and rice, but absorbs the flavor of the broth and is much faster to cook! The feta adds creaminess without being overly heavy and is paired nicely by the acidity of the spinach and lemon juice. A perfect hearty dish for a weeknight meal.

P.S. The flavors of this dish are very versatile, so a variety of different vegetables could be included. You could also marinate the chicken in a Greek salad dressing before cooking for a little extra Mediterranean flavor.Β 

Until next time!

–BrunchBabe

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