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Mediterranean Chicken Orzo

Beautiful homemade Mediterranean Chicken Orzo on white plate
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Savor this vibrant Mediterranean Chicken Orzo, combining tender chicken, fresh vegetables, and orzo pasta in a flavorful, wholesome one-pot meal perfect for weeknights.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 3 cups chicken broth
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lemon

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
  2. In the same skillet, add onion and garlic; sauté until fragrant and translucent, about 2-3 minutes.
  3. Add diced red bell pepper and zucchini, cooking until slightly softened, about 4 minutes.
  4. Stir in the orzo pasta and dried oregano; cook for 1-2 minutes to lightly toast the pasta.
  5. Pour in chicken broth and bring to a boil. Reduce heat to a simmer, cover, and cook until the orzo is tender and liquid is mostly absorbed, about 10-12 minutes.
  6. Return the cooked chicken to the skillet. Add cherry tomatoes, Kalamata olives, and lemon juice; stir gently to combine and heat through for 2 minutes.
  7. Season with salt and pepper to taste. Remove from heat and sprinkle with crumbled feta cheese and fresh parsley before serving.

Notes

For added depth, serve with a side of warm pita bread or a light Greek salad to complement the dish.

Find it online: https://foodnarrative.com/mediterranean-chicken-orzo/