Ingredients
4 boneless, skinless chicken breasts
2 cups dry orzo pasta
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium tomato, diced
4 cups fresh spinach
1 lemon, zested and juiced
1/4 cup crumbled feta cheese (optional, can omit for vegan version)
Instructions
Pat chicken dry and season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side; transfer to a plate.
Add remaining oil to the skillet. Cook garlic 1 minute, then add orzo, oregano, and salt. Toast orzo 2 minutes.
Pour in 2 cups chicken broth (or water) and a squeeze of lemon juice. Bring to a simmer, stir, and cook until orzo is tender (7-8 minutes).
Add diced tomato and lemon zest. Return chicken to the skillet and simmer 5 minutes. Toss in spinach until wilted. Squeeze lemon juice over everything before serving.
Notes
Use orzo with a high protein content for better texture.
For vegan version, omit feta and substitute orzo with chickpea pasta if preferred.
Broth can be substituted with water or vegetable stock.
Prep orzo and garlic earlier if needed; recipe remains stable during cooking stages.
- Prep Time: 15
- Cook Time: 35
- Category: Mediterranean Table
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 180mg