Description
Mediterranean Chicken and Orzo is a fresh and flavorful dish featuring tender grilled chicken, aromatic orzo pasta, and Mediterranean ingredients like olives, feta, and cherry tomatoes. This quick, easy-to-make recipe is perfect for weeknight dinners, meal prep, or special gatherings. Bursting with vibrant flavors, it’s a crowd-pleaser that’s sure to impress!
Ingredients
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4 boneless, skinless chicken breasts (or thighs)
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1 tablespoon olive oil
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1 teaspoon dried oregano
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1 teaspoon garlic powder
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Salt and pepper, to taste
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1 ½ cups orzo pasta
- 1 cherry tomatoes, halved
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1 cup Kalamata olives, pitted and sliced
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½ cup crumbled feta cheese
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2 tablespoons fresh parsley, chopped (for garnish)
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1 lemon, juiced (for garnish)
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Optional: 1 tablespoon red wine vinegar (for extra tang)
Instructions
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Prepare the Chicken: Mix the olive oil, dried oregano, garlic powder, salt, and pepper in a small bowl. Rub the mixture all over the chicken breasts (or thighs) and let sit for 10 minutes.
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Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until fully cooked, and the internal temperature reaches 165°F (74°C). Set aside to rest.
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Cook the Orzo: While the chicken cooks, bring salted water to a boil. Cook the orzo according to package instructions (about 8-10 minutes), then drain and set aside.
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Prepare the Mediterranean Ingredients: In the same pan used for the chicken, heat more olive oil and sauté the cherry tomatoes for 1-2 minutes until they soften. Add olives and mix well.
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Combine the Dish: Add the cooked orzo to the pan with the tomatoes and olives. If desired, drizzle in red wine vinegar. Stir in the crumbled feta cheese, allowing it to melt slightly into the orzo.
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Serve: Slice the chicken into strips and serve over the Mediterranean orzo mixture. Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately and enjoy!
Notes
Variations:Grilled Vegetables: Add grilled vegetables like zucchini, bell peppers, or eggplant for extra flavor and nutrition.Chicken Thighs: Substitute chicken breasts for boneless, skinless chicken thighs for a juicier option.Spinach or Kale: Stir in fresh spinach or kale for added greens.Vegan Option: Replace chicken with chickpeas or grilled tofu and omit feta for a plant-based dish.Storage:Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in the microwave or stovetop, adding a splash of olive oil or water to maintain moisture.
