With J. away on a business trip this week, I needed recipes that were quick and easy to cook for myself and could leave me with some leftovers. I also figured I’d make something that could tie in a bunch of veggies that J. doesn’t typically eat. So tonight’s meal ended up as a Mediterranean spin on chicken and orzo.
Mediterranean Chicken and Orzo
- 8 oz boneless chicken
- 1 TBSP minced garlic
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 1/4 cups chicken broth
- 1/4 cup crumbled feta
- 1 1/2 tsp lemon juice
- 3/4 cup orzo
- 1 TBSP olive oil
- 4 cups spinach (optional)
- 1/2 cup mushrooms (optional)
Chop spinach and mushrooms. Chop up chicken into bite-size pieces and season with salt and pepper. In a large skillet, heat the olive oil with the garlic, oregano, and chili flakes. Once fragrant, add the chicken until it starts to brown (but isn’t cooked all the way through).
Add the orzo and broth to the skillet and bring to a high simmer. Cover and let cook for about 12 minutes until the orzo has absorbed all of the broth and the chicken is cooked. Stir occasionally to keep it from sticking to the pan. Add spinach and mushrooms and cook for about 2 minutes until soft. Finally, stir in feta and lemon juice before serving. Top with additional feta and oregano, if desired.
The orzo in this dish resembles rice, but absorbs the flavor of the broth and is much faster to cook! The feta adds creaminess without being too heavy and is paired nicely by the acidity of the spinach and lemon juice. A perfect hearty dish for a weeknight meal.
P.S. The flavors of this dish are very versatile, so a variety of different vegetables could be included. Squash, tomatoes, and onion would all be great additions!
Update: Publix has debuted a new spinach and feta chicken sausage that is absolutely perfect for this recipe! Switch it out for the chicken breast and you’ve got a fun, new twist!