Description
A delightful one-pan meal that combines juicy chicken, fresh vegetables, and tender orzo, bringing the vibrant flavors of the Mediterranean to your dinner table.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 1/4 cup feta cheese, crumbled
- Lemon wedges for serving
Instructions
- Heat olive oil in a skillet over medium heat. Season chicken breasts with oregano, paprika, garlic powder, salt, and black pepper.
- Cook chicken for 5-7 minutes on each side until cooked through. Remove and set aside.
- In the same skillet, add orzo and toast for 1-2 minutes.
- Pour in chicken broth, bring to a boil. Reduce to simmer, cover, and cook for about 10 minutes until orzo is tender.
- Stir in cherry tomatoes and spinach, and return chicken to the skillet. Cook until the spinach wilts.
- Remove from heat, sprinkle with feta cheese, and serve with lemon wedges.
Notes
For extra flavor, marinate the chicken in olive oil, lemon juice, and herbs before cooking. You can substitute orzo with couscous or farro, and add red pepper flakes for spice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 75mg
Keywords: chicken, orzo, Mediterranean, one-pan meal, quick dinner