High Protein Mediterranean Chicken Orzo
Tender chicken, orzo, feta, olives, and lemon in a one-skillet high protein wonder.
Equipment
- Large skillet
- Pot for orzo
- Wooden spoon
Ingredients
- 2 cups orzo pasta
- 1 pound boneless skinless chicken breasts, bite-sized
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach, chopped
- 1/2 cup Kalamata olives, sliced
- 1/2 cup feta cheese, crumbled
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups chicken broth
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped garnish
- salt and pepper to taste
Instructions
- Cook orzo pasta in boiling salted water until al dente, drain.
- Season and sear chicken in olive oil until golden, remove.
- Sauté onion and garlic in same pan.
- Add cherry tomatoes, spinach, olives, remaining herbs; wilt.
- Pour in chicken broth, simmer 5 minutes.
- Mix in orzo, sliced chicken, lemon juice, feta.
- Garnish with parsley, serve hot.
Notes
- Meal prep friendly, fridge 4 days.
- Add chili for spice.
- Gluten-free: use quinoa.