Make Mediterranean Chicken with Orzo Easily

by

Ingredients

  • Chicken
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon
  • Orzo
  • 1 1/2 cups orzo pasta
  • 2 tablespoons olive oil
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 1 1/2 cups chicken broth
  • 1 1/2 cups water
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional
  • 1/2 cup Kalamata olives pitted and sliced
  • 1/2 cup sun-dried tomatoes chopped
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley chopped
  • Juice of 1 lemon
  • Salt and black pepper to taste

Instructions

  • Prepare the Chicken
  • Marinate the Chicken: In a small bowl, combine the olive oil, dried oregano, ground cumin, paprika, garlic powder, salt, black pepper, and lemon juice. Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over them. Seal the bag or cover the dish and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  • Cook the Chicken: Heat a large skillet over medium-high heat. Add a bit of olive oil if needed. Remove the chicken from the marinade and cook in the skillet for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C). Remove from the skillet and set aside. Cover with foil to keep warm.
  • Prepare the Orzo
  • Sauté the Onion and Garlic: In the same skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
  • Cook the Orzo: Add the orzo to the skillet and cook for 2-3 minutes, stirring occasionally, until lightly toasted. Pour in the chicken broth, water, dried oregano, and red pepper flakes (if using). Bring the mixture to a simmer and cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  • Add Olives and Tomatoes: Stir in the sliced Kalamata olives and chopped sun-dried tomatoes. Cook for another 2-3 minutes until heated through.
  • Finish the Orzo: Remove the skillet from the heat and stir in the crumbled feta cheese, chopped parsley, and lemon juice. Taste and adjust the seasoning with salt and black pepper as needed.
  • Serve
  • Plate the Dish: Slice the cooked chicken breasts and place them on top of the orzo.
  • Garnish and Serve: Garnish with additional fresh parsley and a squeeze of lemon juice if desired. Serve the Mediterranean chicken with orzo hot.
Print Friendly, PDF & Email

Leave a Comment