Ingredients
- 4 boneless, skinless chicken breasts
- 2 lemons
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 2 cups orzo pasta
- 4 cups chicken broth
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach
- 1 cup crumbled feta cheese
- 2 tablespoons fresh parsley, chopped
Greek Lemon Chicken over Orzo, topped with Feta
A delightful Mediterranean-inspired dish featuring tender lemon-infused chicken served over a bed of orzo pasta, mixed with colorful vegetables and topped with crumbled feta cheese. This meal offers a perfect balance of flavors and textures, combining the tanginess of lemon, the saltiness of feta, and the heartiness of orzo and chicken.
4
40 minprep time
30 mincook time
Instructions
- In a bowl, mix 2 tablespoons olive oil, juice of 1 lemon, minced garlic, oregano, salt, and pepper.
- Marinate the chicken breasts in this mixture for at least 30 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the marinated chicken for 6-7 minutes per side until golden and cooked through. Set aside and slice when cooled.
- In the same skillet, add the remaining olive oil and orzo. Toast the orzo for 2-3 minutes until lightly golden.
- Add the chicken broth to the orzo, bring to a boil, then reduce heat and simmer for about 10 minutes until the orzo is tender and liquid is absorbed.
- Stir in the cherry tomatoes and spinach, cooking until the spinach wilts.
- Season the orzo mixture with salt, pepper, and juice of the remaining lemon.
- Serve the sliced chicken over the orzo mixture.
- Top with crumbled feta cheese and sprinkle with fresh parsley before serving.