Ingredients
1 lb boneless, skinless chicken breasts or thighs, diced
1 tbsp olive oil
Salt and pepper to taste
1 tsp dried oregano
2 cloves garlic, minced
1 small red onion, chopped
1 red bell pepper, diced
1 cup orzo pasta (dry)
2 cups chicken broth
1/2 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
2 tbsp lemon juice
2 tbsp fresh parsley, chopped
Optional: kalamata olives, spinach, or cucumber for serving
Instructions
1. Heat olive oil in a large skillet over medium heat. Season chicken with salt, pepper, and oregano. Cook 4–5 minutes until lightly browned. Remove and set aside.
2. In the same pan, sauté onion and bell pepper for 2–3 minutes. Add garlic and cook another minute.
3. Stir in orzo and toast for 1 minute. Pour in chicken broth, scraping up browned bits.
4. Bring to a simmer. Return chicken to pan, cover, and cook 10–12 minutes, stirring occasionally, until orzo is tender.
5. Stir in cherry tomatoes, feta, lemon juice, and parsley. Adjust seasoning as needed.
6. Serve warm with extra feta and fresh herbs on top.
Notes
Swap in quinoa or rice if you’re out of orzo.
Use leftover rotisserie chicken to speed things up.
Delicious hot or cold—perfect for next-day lunch!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, One-Pot
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 410
- Sugar: 4g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: mediterranean chicken orzo, healthy one pot dinner, greek chicken pasta