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Greek Lemon Chicken and Orzo
4.6 from 420 votes

Greek Lemon Chicken and Orzo

Greek Lemon Chicken and Orzo combines tender bite-sized chicken breast pieces with cooked orzo pasta, fresh spinach, cucumber, and cherry tomatoes, all brightened by lemon zest and juice. The addition of crumbled feta cheese and herbs like oregano and Italian seasoning enrich the flavors, while the mix of fresh and cooked ingredients creates a pleasing texture contrast. This dish can be served warm or chilled, making it adaptable for different meals or occasions.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 8
Calories: 388 kcal
Course: Lunch
Cuisine: Greek

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

    Cup of Yum
  1. To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.
  2. While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
  3. 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.
  4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
  5. Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.
  6. 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.
  7. Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.
  8. 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.
  9. 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.
  10. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 388

% 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.