Mediterranean Chicken & Spinach Orzo

Name: Mediterranean Chicken & Spinach Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 2 tablespoon olive oil; 4 clove garlic (minced); 1.5 cup orzo pasta; 3 cup chicken broth (low-sodium); 1 cup cherry tomato (halved); 0.5 cup sun-dried tomato (chopped, packed in oil, drained); 0.5 cup Kalamata olive (pitted, halved); 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 5 ounce fresh spinach; 0.25 cup feta cheese (crumbled); 2 tablespoon fresh parsley (chopped)

Tender chicken breast, quickly cooked with garlic, sun-dried tomatoes, and Kalamata olives, tossed with al dente orzo pasta and fresh spinach. A vibrant and savory meal bursting with Mediterranean flavors.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 6
Cuisine: Mediterranean
Difficulty: Easy
Cost: $3.21/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
2 tablespoon olive oil
4 clove garlic (minced)
1.5 cup orzo pasta
3 cup chicken broth (low-sodium)
1 cup cherry tomato (halved)
0.5 cup sun-dried tomato (chopped, packed in oil, drained)
0.5 cup Kalamata olive (pitted, halved)
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
5 ounce fresh spinach
0.25 cup feta cheese (crumbled)
2 tablespoon fresh parsley (chopped)

Instructions

Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken breast and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cook for 5-7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove chicken from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil to the skillet, then add the minced garlic and sauté for 1 minute until fragrant.
Stir in the dry orzo pasta, low-sodium chicken broth, halved cherry tomatoes, chopped sun-dried tomatoes, Kalamata olives, and dried oregano. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
Stir in the fresh spinach and cooked chicken until the spinach wilts, about 2-3 minutes. Taste and season with the remaining salt and black pepper as needed.
Serve hot, garnished with crumbled feta cheese and fresh parsley, if desired.

Notes

This dish is a complete meal on its own, perfect for busy weeknights. For extra zest, a squeeze of fresh lemon juice before serving can brighten the flavors.

Nutrition (per serving)

Calories: 798
Protein: 47 g
Carbohydrates: 57 g
Fat: 35 g
Fiber: 5 g
Sodium: 798 mg
Saturated Fat: 8 g
Sugar: 7 g
Cholesterol: 115 mg