Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil

Name: Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 serving
Ingredients: 1 cup of orzo; 1 tbsp olive oil; 1 sweet yellow onion; oregano; Dash of crushed red pepper; Sea Salt and Freshly Cracked Pepper; Garlic powder to taste; 1 pound skinless; 2 cups chopped tomato; 2 tsp tomato paste; Large handful of kalamata olives; 2 cups baby spinach leaves; 3-4 fresh basil leaves; feta cheese

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
8
Course
Main Course
Cuisine
Greek

Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil

Samara Jones

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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

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Ingredients

Servings

1 cup of orzo cooked per instructions
1 tbsp olive oil
1 sweet yellow onion diced
oregano to taste
Dash of crushed red pepper to taste
Sea Salt and Freshly Cracked Pepper to taste
Garlic powder to taste
1 pound skinless boneless chicken thighs, trimmed of fat & cut into bite-sized pieces
2 cups chopped tomato
2 tsp tomato paste
Large handful of kalamata olives sliced
2 cups baby spinach leaves
3-4 fresh basil leaves torn
feta cheese

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Instructions

Cook the orzo in salted water, per instructions. Side Note: Sprinkle a few chicken bouillon granules into the boiling water for extra flavor. Drain the orzo and all but 1/2 cup of cooking liquid through a colander.
While the pasta cooks heat the olive oil in a large skillet over medium heat. Add the onion and season with a bit of crushed red pepper, oregano, sea salt, and freshly cracked pepper, to taste; cook stirring often, for 3-4 minutes. Remove the onion from the skillet and set it aside.
Season the chicken with a sprinkling of oregano, garlic powder, sea salt, and freshly cracked pepper, to taste.
Place the chicken into the same skillet over medium-high heat (add cooking spray if needed). Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.
Turn the heat to low then add reserved cooking liquid to the skillet, making sure to scrape up all the browned bits off of the bottom of the pan; add the minced garlic and stir.
Add the chopped tomato, softened onions, kalamata olives, and tomato paste, to the skillet; cook over medium-high heat for 2 minutes.
Add chicken, orzo, basil, and spinach leaves, stirring until spinach wilts. Taste and re-season if needed. Remove from heat; sprinkle with cheese and serve. Enjoy.