Greek Lemon Chicken and Orzo

Greek Lemon Chicken and Orzo


The orzo is perfectly al dente, the chicken is lemony and juicy, and the dish has so much flavor thanks to the lemon juice, lemon zest, Italian seasoning, oregano, garlic, and onions.

The feta cheese is so well-suited for this recipe. It pairs excellently with the lemon notes in this dish and even if you’re not the biggest feta fan, don’t skip it here. It really makes the finished dish taste even better.

The fresh spinach, cucumbers, and tomatoes are a welcome addition that perfectly contrast the cooked pasta and chicken.

Yield     : 8 Servings
Prep Time : 15 mins
Cook Time : 10 mins
Total Time: 35 minutes


Ingredients
  • 1 pound orzo, cooked according to package directions and drained
  • 3 tablespoons olive oil for pan + more for finished dish, as desired
  • 1 medium sweet Vidalia onion, diced small
  • 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
  • 2 teaspoons Italian seasoning
  • 1 teaspoon dried oregano
  • 5 ounces fresh spinach (about 4 giant handfuls)
  • 1/2 English cucumber, diced small
  • 1 to 4 cloves garlic, pressed or finely minced
  • 1 teaspoon lemon zest, or to taste
  • 2 to 3 tablespoons lemon juice, or to taste
  • 1 1/2 cups sliced cherry or grape tomatoes
  • 1+ teaspoons kosher salt, or to taste
  • 1 teaspoon freshly ground black pepper, or to taste
  • 6 ounces crumbled feta cheese


Instructions
  1. To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.
  2. While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
  3. Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.
  4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
  5. Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.
  6. Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.
  7. Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.
  8. Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
  9. Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.
  10. If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately. Recipe can be served warm or chilled. Extra will keep airtight in the fridge for up to 5 days and I froze the leftovers, noting that the texture of the vegetables does change upon thawing.


NUTRITION INFORMATION: YIELD: 8 SERVING SIZE: 1
Amount Per Serving: CALORIES: 388TOTAL FAT: 13gSATURATED FAT: 5gTRANS FAT: 0gUNSATURATED FAT: 7gCHOLESTEROL: 79mgSODIUM: 977mgCARBOHYDRATES: 37gFIBER: 3gSUGAR: 8gPROTEIN: 31g

Recipe adapted From : @https://www.averiecooks.com/

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