Flavorful Mediterranean Chicken Orzo
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs or breasts
- 1.5 cups orzo pasta
- 3 tablespoons extra virgin olive oil
- 3 cups fresh baby spinach
- 0.5 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- 3 cups chicken broth (low-sodium)
- 1 teaspoon dried oregano
- 0.5 teaspoon crushed red pepper flakes (optional)
- to taste Salt and freshly ground black pepper
- Fresh parsley, for garnish
Method
Preparation
- Pat chicken dry and season with salt, pepper, and dried oregano.
- In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the chicken for 5-6 minutes on each side until golden and cooked through. Once done, remove the chicken from the skillet and cover it with a plate to keep warm.
- In the same skillet, add the remaining olive oil. Sauté the minced garlic for about 30 seconds, until fragrant.
Cooking
- Add orzo to the skillet and toast for 1-2 minutes, stirring frequently to prevent sticking.
- Pour in the chicken broth and bring to a simmer. Cover and cook for 8-10 minutes, stirring occasionally until the orzo is tender and has absorbed most of the liquid.
- Stir in the chopped sun-dried tomatoes, fresh spinach, lemon zest, and lemon juice. Cook for an additional minute until the spinach is wilted.
- Slice the seared chicken and return it to the pan. Toss everything together, adjusting seasoning as needed.
- Garnish with fresh parsley and serve warm.
Notes
For a vegetarian option, substitute chicken with chickpeas or vegetables. Consider adding olives or feta cheese for more Mediterranean flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently.