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A skillet of Mediterranean chicken orzo with spinach, feta, and sun-dried tomatoes
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High-Protein Mediterranean Chicken Orzo

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 485kcal

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.