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11) Greek Lemon-Oregano Chicken with Orzo

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 1 cup orzo
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 lemon zested and juiced
  • 1 tsp dried oregano or 1 tbsp fresh, chopped
  • 1/2 cup chicken broth
  • 1/2 cup crumbled feta
  • 1 cup baby spinach roughly chopped
  • Salt and pepper to taste
  • Optional: 1/4 cup chopped kalamata olives for garnish

Method
 

  1. Season chicken with salt, pepper, lemon zest, and oregano.
  2. Heat oil in a large skillet over medium-high heat and brown chicken until cooked through, about 5–7 minutes. Remove and set aside.
  3. Add garlic to the pan and cook 30 seconds, then stir in orzo and toast 1–2 minutes.
  4. Pour in chicken broth and lemon juice, bring to a simmer, cover, and cook 8–10 minutes until orzo is tender.
  5. Stir chicken, spinach, and feta into the orzo; heat until spinach wilts. Adjust seasoning and top with olives if using.