Description
A vibrant Mediterranean-inspired dish featuring tender chicken, flavorful herbs, and delicate orzo pasta cooked together in a savory broth.
Ingredients
2 boneless skinless chicken breasts (500 g / 1 lb), cut into bite-sized pieces
2 tablespoons olive oil (30 ml)
1 teaspoon salt (5 g)
1/2 teaspoon black pepper (2 g)
1 teaspoon paprika (5 g)
1 teaspoon dried oregano (5 g)
1 cup dry orzo pasta (200 g)
3 cloves garlic, minced
1 small onion, chopped (120 g)
1 cup cherry tomatoes, halved (150 g)
1 cup baby spinach (30 g)
1/2 cup sliced olives (80 g)
2 cups chicken broth (480 ml)
2 tablespoons lemon juice (30 ml)
1 teaspoon dried thyme (5 g)
1/4 cup crumbled feta-style cheese (40 g)
2 tablespoons fresh parsley, chopped (10 g)
Instructions
Season chicken pieces with salt, pepper, paprika, and oregano.
Heat olive oil in a large skillet over medium heat and cook the chicken for 5–6 minutes until golden and fully cooked. Remove and set aside.
In the same skillet sauté the chopped onion for 3 minutes, then add minced garlic and cook for 30 seconds.
Add dry orzo to the skillet and toast for about 2 minutes while stirring.
Pour in chicken broth and simmer for 8–10 minutes until the orzo becomes tender.
Stir in cherry tomatoes, olives, spinach, thyme, and lemon juice. Cook for 2 minutes.
Return the chicken to the skillet and mix well.
Garnish with feta-style cheese and chopped parsley before serving.
Notes
Use fresh lemon juice for the best flavor.
Add zucchini or bell peppers for additional vegetables.
If reheating leftovers, add a small splash of broth to maintain a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes