Yield: 6
Greek Lemon Chicken Orzo
Prep Time
1 hour
Cook Time
15 minutes
Total Time
1 hour 15 minutes
Ingredients
- 1 cup dried orzo
- 1 tbsp oil
- 2 garlic cloves, minced
- 2 boneless skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp Greek seasoning
- 1 tsp dried oregano
- 4 cups baby spinach
- 1 cup cherry tomatoes
- ½ English cucumber, diced
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley
- 2 tbsp fresh dill
- 2 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 lemon, zest and juice
- Salt and pepper, to taste
Instructions
- Cook the orzo in a large pot of boiling water according to the package directions. Set it aside.
- While the orzo is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic to the pan and cook until it is fragrant, about 30 seconds. Stir in the chicken. Season the chicken with the Greek seasoning, oregano, salt, and pepper. Cook, stirring occasionally, until the chicken is golden and reaches an internal temperature of 165ºF, about 5 to 7 minutes. Stir in the cooked orzo and the baby spinach. Turn off the heat and continue to stir until the spinach is wilted. Transfer the pasta into another bowl and allow it to cool completely.
- Once the pasta is cooled down, add the tomatoes, cucumber, feta cheese, parsley, and dill. Stir in the olive oil, white wine vinegar, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Serve immediately or store in the refrigetator for up to 3 days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 250Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 997mgCarbohydrates: 20gFiber: 2gSugar: 7gProtein: 17g
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