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0 from 420 votes

Greek Lemon Chicken and Orzo

EASY, ready in 25 minutes, and feeds a crowd!! Juicy lemon chicken with orzo, fresh spinach, cucumbers, and tomatoes make this a dinnertime WINNER!

Prep Time
15 mins
Cook Time
15 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 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

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

  • 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

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

% 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.