Greek Lemon Chicken and Orzo
User Reviews
4.6
420 reviews
Excellent
Greek Lemon Chicken and Orzo
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EASY, ready in 25 minutes, and feeds a crowd!! Juicy lemon chicken with orzo, fresh spinach, cucumbers, and tomatoes make this a dinnertime WINNER!
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Ingredients
- 1 pound orzo cooked according to package directions and drained
- 3 tablespoons olive oil for pan + more for finished dish as desired
- 1 medium sweet Vidalia onion diced small
- 1.25 pounds boneless skinless chicken breast diced into bite-sized pieces, seasoned with salt and pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 to 4 cloves garlic pressed or finely minced
- 5 ounces fresh spinach about 4 giant handfuls
- ½ English cucumber diced small
- 1 ½ cups sliced cherry or grape tomatoes
- 1 teaspoon lemon zest or to taste
- 2 to 3 tablespoons lemon juice or to taste
- 1 + teaspoons kosher salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 6 ounces crumbled Feta cheese
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Instructions
- To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.
- While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
- Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.
- Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
- Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.
- Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.
- Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.
- Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
- Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.
- If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately.
Notes
- Recipe can be served warm or chilled.
- Extra will keep airtight in the fridge for up to 5 days and I froze the leftovers, noting that the texture of the vegetables does change upon thawing.
Nutrition Information
Show Details
Serving
1
Calories
388kcal
(19%)
Carbohydrates
37g
(12%)
Protein
31g
(62%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Cholesterol
79mg
(26%)
Sodium
977mg
(41%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 388kcal | 19% |
| Carbohydrates | 37g | 12% |
| Protein | 31g | 62% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 79mg | 26% |
| Sodium | 977mg | 41% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
420 reviews
Excellent
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