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A skillet of Mediterranean chicken orzo with spinach, tomatoes, and feta

High-Protein Mediterranean Chicken Orzo

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1.25 lbs Boneless skinless chicken breast, cut into 1-inch cubes
  • 1.5 cups Dry orzo pasta
  • 3.25 cups Low -sodium chicken broth
  • 2 cups Fresh baby spinach, packed
  • 1 cup Cherry tomatoes, halved
  • 0.5 cup Red onion, finely diced
  • 3 cloves Garlic , minced
  • 0.25 cup Kalamata olives, pitted and sliced
  • 0.25 cup Feta cheese, crumbled
  • 2 tbsp Extra virgin olive oil
  • 1 tsp Dried oregano
  • 1 tbsp Fresh lemon juice
  • 0.5 tsp Kosher salt
  • 0.5 tsp Black pepper

Method
 

  1. Season chicken cubes with salt, pepper, and 0.5 tsp of dried oregano.
  2. Heat olive oil in a large deep skillet over medium-high heat.
  3. Add chicken to the skillet and sear until browned on all sides, approximately 6 minutes. Remove chicken from the pan and set aside.
  4. In the same pan, add the diced onion and sauté for 3 minutes until translucent. Add the garlic and cook for an additional 60 seconds.
  5. Add the dry orzo to the skillet and toast for 2 minutes, stirring frequently to prevent burning.
  6. Pour in the chicken broth and the remaining oregano. Bring to a boil, then reduce heat to low.
  7. Cover and simmer for 10 minutes, or until the orzo is al dente and most of the liquid is absorbed.
  8. Fold in the seared chicken, cherry tomatoes, olives, and spinach. Stir until the spinach has wilted and the chicken is heated through.
  9. Remove from heat, stir in the lemon juice, and garnish with crumbled feta cheese.