Greek Chicken and Orzo Recipe
User Reviews
5
20 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
467 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek
Greek Chicken and Orzo Recipe
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This easy Greek Chicken and Orzo recipe comes together in one pot, making it the perfect mid-week meal! Fresh, simple & incredibly delicious.
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Ingredients
- 1 tsp paprika $0.10
- ½ tsp thyme $0.05, dried
- ½ tsp garlic powder $0.05
- 1 ½ tsp oregano $0.15, dried, divided
- 1 tsp salt $0.05, divided
- ½ tsp black pepper $0.02, freshly cracked, divided
- 4 chicken thighs $5.15, boneless, skinless, about 1.3 lbs
- 1 Tbsp olive oil $0.16
- 1 Tbsp butter $0.14
- 1 yellow onion $0.39, small, diced
- 1 red bell pepper $1.59, diced
- 2 cloves garlic $0.16, minced
- 1 ¼ cup orzo pasta $1.25, uncooked
- 2 cups chicken broth $0.34
- ½ pint grape tomato $1.50, halved
- 2 Tbsp lemon juice $0.79
- ⅓ cup kalamata olives $1.45, pitted
- 2 Tbsp parsley $0.14, fresh chopped
Instructions
- In a small bowl, combine the paprika, dried thyme, garlic powder, 1 tsp dried oregano, ¾ tsp salt, and ¼ tsp black pepper.
- Blot the chicken thighs dry with a paper towel, then season both sides liberally with the seasoning blend.
- Heat the olive oil and butter in a large deep skillet over medium heat. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 5 minutes per side). Remove the chicken from the skillet and transfer to a clean plate. Cover with aluminum foil to keep warm.
- In the same skillet, add the diced onion, diced bell pepper, and minced garlic. Sauté for 3-4 minutes until onions are translucent.
- Now add in the orzo pasta, ½ tsp dried oregano, ¼ tsp salt, ¼ tsp black pepper, and the chicken broth. Stir to combine and scrape up any browned bits that may be stuck at the bottom of the pan.
- Return the chicken to the pan and nestle it down into the orzo. Place a lid on the skillet, turn the heat up to medium-high, and let the broth come to a full boil. Once the broth is boiling, turn the heat down to medium-low and let the skillet simmer for about 12 minutes or until most of the broth is absorbed.
- After about 12 minutes, add in the sliced grape tomatoes and let the skillet continue to simmer, without the lid, for 3-4 more minutes.
- Remove the skillet from the heat and finish by stirring in fresh lemon juice, sliced kalamata olives, and topping with fresh parsley. Enjoy!
Nutrition Information
Show Details
Serving
1serving
Calories
467kcal
(23%)
Carbohydrates
45g
(15%)
Protein
37g
(74%)
Fat
15g
(23%)
Sodium
1357mg
(57%)
Fiber
4g
(16%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 467kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 37g | 74% |
| Fat | 15g | 23% |
| Sodium | 1357mg | 57% |
| Fiber | 4g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
20 reviews
Excellent
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