It is 6pm and your family is hungry. You need a meal that is fast and filling. This High-Protein Mediterranean Chicken Orzo is your new secret weapon. It is fresh, bright, and ready in one pan.
Spring is the perfect time for lighter, zesty flavors. This dish brings the garden to your table. You will love how the lemon and feta pop. It is the ultimate stress-free dinner for any night.
Why This Recipe Is a Winner
This recipe is a total winner for busy spring evenings. It packs a huge protein punch to keep everyone satisfied. You only have one pan to wash when you are done. The flavors are bright and zesty like a vacation.
It is budget-friendly and uses simple pantry staples. You can feel good about serving this to your kids. It is a nutritious reset that tastes like comfort food. Your family will ask for this every single week.
Simple Method
Cooking this dish is incredibly simple and straightforward. You sear the chicken first to lock in the juices. Then you toast the orzo right in the same pan. This adds a lovely nutty flavor to the pasta. Everything simmers together until tender and creamy.
Ingredients You’ll Need
Most of these items are likely in your kitchen right now. Fresh spinach and lemon make it taste like spring.
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1.5 cups dry orzo pasta
- 3 cups low-sodium chicken broth
- 2 cups fresh baby spinach, packed
- 0.5 cup sun-dried tomatoes, julienned
- 0.33 cup kalamata olives, pitted and halved
- 0.5 cup feta cheese, crumbled
- 3 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
Step-by-Step
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Season chicken cubes with salt, pepper, and oregano, then add to the skillet. Sear until browned on all sides, approximately 5-7 minutes. Remove chicken and set aside.
- Add minced garlic and dry orzo to the remaining oil in the skillet. Toast the orzo for 2 minutes, stirring constantly until fragrant and lightly golden.
- Pour in the chicken broth, scraping the bottom of the pan to deglaze. Bring to a boil, then reduce heat to low.
- Cover and simmer for 8-10 minutes, or until the liquid is mostly absorbed and the orzo is tender.
- Stir in the seared chicken, baby spinach, sun-dried tomatoes, and olives. Heat for 2-3 minutes until the spinach has wilted and the chicken is cooked through to an internal temperature of 165°F.
- Remove from heat. Stir in the lemon juice and top with crumbled feta cheese before serving.
Best Ways to Enjoy It
Serve this warm in shallow bowls for a cozy feel. Add a side of crusty bread for dipping. A simple cucumber salad makes it a complete meal. It is perfect for a quick weeknight dinner. Set the table and enjoy this fresh meal together.
Storage & Reheating
Store leftovers in an airtight container in the fridge. They will stay fresh for up to four days. This dish is excellent for healthy meal prep lunches. Reheat in the microwave with a splash of water. This keeps the orzo from drying out. Enjoy it hot the next day.
Tips for Best Results
- Don’t skip toasting the orzo for extra depth.
- Avoid overcooking the spinach to keep it vibrant.
- Use a meat thermometer to ensure chicken is 165°F.
- Squeeze fresh lemon right before serving for brightness.
- Prep your ingredients before you start the heat.
- Use low-sodium broth to control the salt levels.
- Add the feta at the very end for creaminess.
Ways to Switch It Up
- Swap chicken for shrimp for a seafood twist.
- Use gluten-free orzo for a gluten-free version.
- Add roasted red peppers for extra garden flavor.
- Try goat cheese instead of feta for tanginess.
Common Questions
Can I use brown rice instead?
Yes, but you will need more liquid. The cooking time will also increase significantly. Check the rice package for specific ratios.
Is this recipe freezer-friendly?
Orzo can get mushy when frozen and thawed. It is best enjoyed fresh or refrigerated. It stays great in the fridge for days.
I hope this easy meal brings some peace to your busy evening. It is the perfect way to welcome the fresh flavors of spring. You deserve a delicious dinner that is simple to make.
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 1-inch cubes
- 1.5 cups dry orzo pasta
- 3 cups low -sodium chicken broth
- 2 cups fresh baby spinach, packed
- 0.5 cup sun -dried tomatoes, julienned
- 0.33 cup kalamata olives, pitted and halved
- 0.5 cup feta cheese, crumbled
- 3 cloves garlic , minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 2 tablespoons fresh lemon juice
- 0.5 teaspoon kosher salt
- 0.5 teaspoon cracked black pepper
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat.
- Season chicken cubes with salt, pepper, and oregano, then add to the skillet. Sear until browned on all sides, approximately 5-7 minutes. Remove chicken and set aside.
- Add minced garlic and dry orzo to the remaining oil in the skillet. Toast the orzo for 2 minutes, stirring constantly until fragrant and lightly golden.
- Pour in the chicken broth, scraping the bottom of the pan to deglaze. Bring to a boil, then reduce heat to low.
- Cover and simmer for 8-10 minutes, or until the liquid is mostly absorbed and the orzo is tender.
- Stir in the seared chicken, baby spinach, sun-dried tomatoes, and olives. Heat for 2-3 minutes until the spinach has wilted and the chicken is cooked through to an internal temperature of 165°F.
- Remove from heat. Stir in the lemon juice and top with crumbled feta cheese before serving.
