Mediterranean Chicken Orzo (Print)
A bright, fresh pasta dish with tender chicken, tomatoes, olives, and feta cheese, ready in just 40 minutes.
# Ingredients:
→ Chicken
01 -
1 tablespoon olive oil
02 -
1 lb boneless, skinless chicken breasts, sliced thin and pounded
03 -
1/8 teaspoon salt
04 -
1/8 teaspoon pepper
→ Orzo and Vegetables
05 -
1 1/2 cup whole wheat orzo (9.5 oz)
06 -
1 tablespoon olive oil
07 -
1/2 tablespoon minced garlic
08 -
2 cups grape tomatoes, halved
09 -
1/4 cup white wine
10 -
1/2 cup kalamata olives, pitted and sliced
11 -
2 cups spinach, chopped
→ Herbs and Seasonings
12 -
1 tablespoon fresh basil, chopped
13 -
1 tablespoon fresh parsley, chopped
14 -
1/4 teaspoon pepper
15 -
1/2 teaspoon dried oregano
16 -
1/4 teaspoon red pepper flakes (optional)
→ Toppings
17 -
1/4 cup pine nuts (optional)
18 -
1/2 cup feta cheese (optional)
# Steps:
01 -
Heat olive oil in a large sauté pan over medium-high heat until shimmering. Season chicken with salt and pepper, cook for 5 minutes per side until done.
02 -
While chicken cooks, bring water to boil and cook orzo according to package directions.
03 -
Remove chicken, keeping oil in pan. Add more oil and garlic, cook 1 minute. Add tomatoes and wine, cook 5 minutes until soft and reduced.
04 -
Mix in cooked orzo, olives, spinach, herbs, spices, pine nuts, and feta. Stir until well combined.
05 -
Slice chicken and serve over the orzo mixture. Garnish with additional feta if desired.
# Notes:
01 -
Can be made nut-free by omitting pine nuts
02 -
White wine can be replaced with chicken broth