Greek Lemon Chicken and Orzo
User Reviews
4.6
Greek Lemon Chicken and Orzo
Description
The Greek Lemon Chicken and Orzo recipe features diced chicken breasts cooked with onions and seasoned with Italian herbs, garlic, salt, and pepper. This savory base is combined with cooked orzo pasta and fresh spinach, which wilts slightly as it is stirred in. The fresh ingredients like diced cucumber and sliced cherry tomatoes add crispness and a refreshing counterpoint to the savory chicken and pasta. Lemon zest and juice contribute a bright tang that lifts the flavors, while crumbled feta cheese introduces a creamy, salty finish. The dish balances the heartiness of chicken and orzo with fresh vegetables and citrus.
Texture plays an important role here, with tender chicken chunks and soft orzo contrasted by the slight crunch of cucumbers and the juicy burst of tomatoes. Cooking the chicken with garlic and Italian herbs infuses the dish with fragrant, savory notes. The process involves separately cooking the orzo, sautéing the chicken and onions, then combining everything to allow the spinach to wilt and the flavors to meld.
Greek Lemon Chicken and Orzo can be served warm as a satisfying main course or chilled for a refreshing salad-style dish. It offers a versatile option that can be eaten at different temperatures according to preference or season. The presence of feta cheese and fresh lemon makes it a flavorful choice for those who enjoy Mediterranean-inspired flavors.
Leftovers can be stored airtight in the refrigerator for up to five days or frozen, although the texture of the vegetables may be somewhat altered upon thawing. Serving the feta cheese after the dish has cooled slightly helps it maintain some texture instead of melting completely into the warm ingredients.
Ingredients
- 1 pound orzo cooked according to package directions and drained
- 3 tablespoons olive oil as desired, for pan and more for finished dish
- 1 vidalia onion diced small, medium, sweet
- 1.25 pounds chicken breast diced into bite-sized pieces, seasoned with salt and pepper, boneless, skinless
- 2 teaspoons Italian seasoning
- 1 teaspoon oregano dried
- 1 to 4 cloves garlic pressed or finely minced
- 5 ounces spinach about 4 giant handfuls, fresh
- ½ English cucumber diced small
- 1 ½ cups cherry tomatoes sliced or grape tomatoes
- 1 teaspoon lemon or to taste, zest
- 2 to 3 tablespoons lemon juice or to taste
- 1 kosher salt or to taste, quantity unspecified + teaspoons
- 1 teaspoon black pepper or to taste, freshly ground
- 6 ounces feta cheese crumbled
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
- This dish can be served either warm or chilled, depending on your preference.
- Leftovers keep well in an airtight container in the refrigerator for up to 5 days.
- Freezing leftovers is possible, but the texture of the vegetables may change after thawing.
- To keep the feta cheese crumbly, add it after the chicken and orzo have cooled slightly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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