Lemon-Feta Chicken and Orzo
A vibrant one-pan meal that combines succulent chicken, creamy feta, and hearty orzo pasta, perfect for weeknight dinners and weekend gatherings.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts Can substitute with chicken thighs for richer flavor
- 1 cup orzo pasta Whole wheat orzo can be used for added fiber
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 lemon zested and juiced
- 1 cup crumbled feta cheese Can be replaced with goat cheese for variation
- 2 cups fresh spinach or kale Feel free to add other greens or vegetables
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
Preparation
- Sprinkle salt, pepper, and lemon zest on the chicken breasts.
- In a large skillet, heat olive oil over medium heat.
- Add the chicken to the skillet, browning it for about 5-7 minutes on each side until fully cooked. Remove from the skillet and let it rest.
Cooking
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the uncooked orzo, allowing it to toast slightly for 1-2 minutes.
- Pour in the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer. Cover and cook for about 10-12 minutes or until the orzo is tender.
- Stir in the fresh spinach or kale. Cook for an additional 2-3 minutes until wilted.
- Dice the cooked chicken and return it to the skillet along with the crumbled feta. Mix well.
- Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.
Serving
- Garnish with fresh parsley and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat on the stove or microwave. For longer storage, freeze in portions for up to a month.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 30gFat: 12gSaturated Fat: 4gSodium: 550mgFiber: 3gSugar: 2g