Greek Lemon Chicken Orzo

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 3 cloves Garlic (minced)
• 1 pound Boneless Skinless Chicken Breast (cut into 1‑inch cubes)
• 2 teaspoons Greek Seasoning
• 1 teaspoon Dried Oregano
• ½ teaspoon Salt (plus extra to taste)
• ¼ teaspoon Black Pepper (plus extra to taste)
• 1 cup Orzo Pasta (dry, about 200 g)
• 2 cups Baby Spinach (roughly chopped)
• 1 cup Cherry Tomatoes (halved)
• 1 medium Cucumber (diced)
• ½ cup Feta Cheese (crumbled)
• ¼ cup Fresh Parsley (chopped)
• ¼ cup Fresh Dill (chopped)
• 2 tablespoons White Wine Vinegar
• 1 Lemon (zest and juice)
• 3 tablespoons Olive Oil (for dressing) (extra‑virgin)

Instructions

1. Cook the Orzo

   Bring a pot of salted water to a boil, add the orzo and cook according to package directions (about 8‑9 minutes) until al dente. Drain in a colander and set aside.

   Time: PT10M

   Temperature: boiling

2. Sauté Garlic

   Heat 2 Tbsp olive oil in a large skillet over medium‑high heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn.

   Time: PT1M

   Temperature: medium‑high

3. Cook the Chicken

   Add the cubed chicken to the skillet, season with Greek seasoning, oregano, salt, and pepper. Cook, stirring occasionally, for 7‑8 minutes until the pieces are golden on all sides and cooked through.

   Time: PT8M

   Temperature: medium

4. Combine Orzo and Spinach

   Add the cooked orzo to the skillet with the chicken, then toss in the baby spinach. Cook for 1‑2 minutes, stirring, until the spinach wilts.

   Time: PT2M

   Temperature: medium

5. Cool the Base

   Remove the skillet from heat and let the chicken‑orzo mixture cool on the counter for 10‑15 minutes.

   Time: PT15M

6. Prepare Fresh Veggies & Herbs

   While the base cools, halve the cherry tomatoes, dice the cucumber, crumble the feta, and chop the parsley and dill.

   Time: PT5M

7. Make the Lemon‑Olive Oil Dressing

   In a small bowl whisk together 3 Tbsp olive oil, 2 Tbsp white wine vinegar, the zest of one lemon, the juice of the same lemon, a pinch of salt and pepper.

   Time: PT2M

8. Combine All Ingredients

   Transfer the cooled chicken‑orzo mixture to a large mixing bowl. Add the cherry tomatoes, cucumber, feta, parsley, dill, and pour the dressing over everything. Toss gently to combine.

   Time: PT3M

9. Serve or Store

   Serve immediately at room temperature or chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

27 g

Carbohydrates

35 g

Fat

13 g

Fiber

4 g