Greek Lemon Chicken and Orzo
Bright and herbaceous, this skillet dinner combines seared chicken, lemony orzo, fresh spinach, tomatoes, and crumbled feta into a satisfying Mediterranean meal in 25 minutes.
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Instructions
Instructions
1
Bring a pot of salted water to a boil and cook the orzo according to package directions until al dente. Drain and set aside.
Cook orzo
1 lb orzo pasta
2
Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for about 3 minutes until softened. Add the diced chicken, Italian seasoning, and oregano. Cook for roughly 5 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
Cook chicken
3 tbsp olive oil
1 whole sweet onion (medium, diced small)
1¼ lb boneless skinless chicken breast (diced bite-sized)
2 tsp Italian seasoning
1 tsp dried oregano
3
Toss in the minced garlic and cook for about 1 minute until fragrant. Transfer the chicken and onion mixture to the pot with the cooked orzo. Add the fresh spinach and stir for 2 minutes until the leaves wilt down.
Wilt spinach
3 clove garlic (minced)
5 oz fresh spinach
4
Fold in the diced cucumber, sliced cherry tomatoes, lemon zest, and lemon juice. Season with salt and pepper to taste. Crumble the feta cheese over the top and gently stir to combine. Drizzle with a bit more olive oil if desired and serve warm or at room temperature.
½ whole English cucumber (diced small)
1½ cup cherry tomatoes (sliced)
1 tsp lemon zest
2½ tbsp lemon juice
1 tsp kosher salt
1 tsp black pepper
6 oz feta cheese (crumbled)
Recipe source: https://www.averiecooks.com/greek-lemon-chicken-and-orzo/
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