Lemon-Feta Chicken and Orzo

50 mins
Serves 4
https://dishingouthealth.com/lemon-feta-chicken-and-orzo/

Directions

  1. 1Place chicken in a bowl and add olive oil, oregano, smoked paprika, garlic, 1/2 tsp. salt, and 1/2 tsp. black pepper; toss well to coat.
  2. 2Heat a large skillet over medium heat.
  3. 3Once hot, arrange chicken in pan and cook, undisturbed, for 3 to 4 minutes, until nicely golden.
  4. 4Toss and continue cooking until the chicken is cooked through, about 3 to 4 more minutes.
  5. 5Transfer chicken to a clean bowl.
  6. 6To the same pan, add onion and bell pepper (add a drizzle more olive oil, if needed).
  7. 7Cook until softened, about 5 to 6 minutes.
  8. 8Stir in orzo and cook for 1 to 2 minutes to lightly toast the grains.
  9. 9Add broth and remaining 1/2 tsp. each of salt and black pepper.
  10. 10Bring mixture to a boil, cover, and reduce heat to maintain a gentle simmer.
  11. 11Simmer until the orzo is al dente, about 12 to 15 minutes.
  12. 12While the orzo simmers, prepare the marinated feta mixture by combining feta cheese, dill, parsley, olive oil, and lemon zest and juice in a medium bowl.
  13. 13Stir to combine and set aside.
  14. 14Remove lid from orzo and stir in spinach.
  15. 15Continue to gently simmer, uncovered, for 2 more minutes until the spinach is fully wilted.
  16. 16Add chicken back to pan and stir to warm through.
  17. 17Spoon Marinated Feta mixture overtop and serve.

Ingredients

  • 1 lbs. boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 2 Tbsp. extra-virgin olive oil
  • 1.5 tsp. dried oregano
  • 1 tsp. smoked paprika
  • 1 tsp. granulated garlic (or garlic powder)
  • 1 tsp. kosher salt, divided
  • 1 tsp. black pepper, divided
  • 1.5 cups finely chopped yellow onion
  • 1 red bell pepper, thinly sliced
  • 1.25 cups dry orzo pasta
  • 3 cups chicken or vegetable broth
  • 2 cups packed fresh baby spinach, roughly chopped
  • 4 oz. feta cheese, crumbled
  • 3 Tbsp. finely chopped fresh dill
  • 3 Tbsp. finely chopped fresh parsley
  • 3 Tbsp. extra-virgin olive oil
  • 2 tsp. lemon zest, plus fresh lemon juice (from 1 medium lemon)

Equipment

Large skillet with fitted lidMixing bowls

Tips

  • To store, transfer leftovers to an airtight container and refrigerate for up to 3 days.
  • To reheat, rewarm individual portions in the microwave, or larger servings in a skillet over medium. Add a splash of broth or water to help rehydrate the orzo.
  • To freeze, leftover chicken and orzo can be frozen for up to 3 months, however, make the feta topping fresh when ready to eat.
  • For variations, use zucchini or fennel in place of bell pepper or onion.
  • For a spicy kick, add 1 to 2 teaspoons of spicy harissa or Calabrian chiles.
  • Use chicken sausage or plant-based sausage as an alternative protein.
  • For a gluten-free option, use gluten-free orzo or Banza chickpea rice.
  • Purchasing a block of feta cheese and crumbling it yourself is recommended for a richer and creamier result.