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Mediterranean Chicken Orzo

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A vibrant and flavorful Mediterranean Chicken Orzo combining tender chicken, sun-dried tomatoes, olives, and fresh herbs for a wholesome, easy weeknight meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 1/2 cups orzo pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1/2 cup kalamata olives, pitted and halved
  • 1 cup cherry tomatoes, halved
  • 3 cups chicken broth
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup crumbled feta cheese
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • Juice of half a lemon

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add chicken pieces, season with salt, pepper, and oregano, and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
  3. In the same skillet, add garlic and sauté for 1 minute until fragrant.
  4. Add orzo and toast for 2 minutes, stirring constantly.
  5. Pour in chicken broth, bring to a boil, then reduce heat to simmer and cook orzo uncovered for about 8-10 minutes until tender and liquid is mostly absorbed.
  6. Stir in sun-dried tomatoes, olives, cherry tomatoes, and cooked chicken; cook for another 2-3 minutes until heated through.
  7. Remove from heat, stir in lemon juice and fresh parsley.
  8. Top with crumbled feta cheese before serving.

Notes

For extra flavor, garnish with fresh basil or a drizzle of balsamic glaze. Serve with a side of grilled vegetables or a crisp green salad.

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