Ingredients
Scale
- 4 boneless, skinless chicken thighs or breasts
- 1 cup orzo pasta
- 2 tbsp extra virgin olive oil
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 lemon (zest and juice)
- ½ cup Kalamata olives, pitted and sliced
- ½ cup crumbled feta cheese
- 2 cups chicken broth
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the chicken: Season the chicken with salt, pepper, and a sprinkle of paprika. Heat olive oil in a large skillet over medium heat and sear the chicken until golden brown on both sides. Remove and set aside.
- Sauté the vegetables: In the same skillet, add minced garlic and cherry tomatoes. Cook for 2-3 minutes until fragrant and slightly softened.
- Cook the orzo: Add the orzo to the skillet and toast lightly for 1-2 minutes to enhance its flavor.
- Deglaze the pan: Pour in the chicken broth and stir to scrape up any browned bits. Bring to a simmer.
- Combine and simmer: Return the chicken to the skillet, nestling it among the orzo. Cover and let it cook on low heat for 15-20 minutes, or until the chicken is cooked through and the orzo has absorbed most of the liquid.
- Finish the dish: Stir in lemon juice, olives, and fresh parsley. Top with crumbled feta cheese.
- Serve and enjoy: Garnish with lemon zest and extra herbs before serving.
Notes
- For extra flavor: Marinate the chicken in olive oil, lemon juice, garlic, and oregano for 30 minutes before cooking.
- Don’t overcook the orzo: Keep an eye on the liquid level and add more broth if needed.
- Make it gluten-free: Replace orzo with a gluten-free pasta or rice.
- Add a spicy kick: Sprinkle red pepper flakes or drizzle with harissa.
- Vegetarian option: Swap the chicken for chickpeas or grilled halloumi cheese.
- Prep Time: 15minutes
- Cook Time: 30minutes