High Protein Mediterranean Chicken Orzo
A quick and nutritious dish featuring tender chicken, al dente orzo, fresh vegetables, and feta cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 lemon juiced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- 1/2 cup black olives, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
Instructions
Cooking Orzo
- Cook the orzo according to the package instructions until al dente. Drain and set aside.
Sauté Chicken
- In a large skillet, heat olive oil over medium-high heat.
- Season the chicken pieces with salt, pepper, oregano, and basil.
- Add the chicken to the skillet, cooking for about 5-7 minutes until golden brown and cooked through, stirring occasionally.
Combine Ingredients
- Stir in the lemon juice and minced garlic, sautéing for an additional 1-2 minutes until fragrant.
- Add the cherry tomatoes to the skillet, cooking for 2-3 minutes until they begin to soften.
- Lower the heat to medium, then add the cooked orzo, baby spinach, and sliced olives. Toss everything together until the spinach wilts slightly.
Finish and Serve
- Remove from heat and sprinkle with crumbled feta cheese and chopped parsley. Serve warm, garnished with extra parsley if desired.
Notes
Feel free to substitute whole grain orzo for a healthier twist, or swap out the chicken for shrimp or plant-based protein to suit your dietary needs. Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 2 months.