Lemon-Feta Chicken and Orzo
Directions
- 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.
- 2Heat a large skillet over medium heat.
- 3Once hot, arrange chicken in pan and cook, undisturbed, for 3 to 4 minutes, until nicely golden.
- 4Toss and continue cooking until the chicken is cooked through, about 3 to 4 more minutes.
- 5Transfer chicken to a clean bowl.
- 6To the same pan, add onion and bell pepper (add a drizzle more olive oil, if needed).
- 7Cook until softened, about 5 to 6 minutes.
- 8Stir in orzo and cook for 1 to 2 minutes to lightly toast the grains.
- 9Add broth and remaining 1/2 tsp. each of salt and black pepper.
- 10Bring mixture to a boil, cover, and reduce heat to maintain a gentle simmer.
- 11Simmer until the orzo is al dente, about 12 to 15 minutes.
- 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.
- 13Stir to combine and set aside.
- 14Remove lid from orzo and stir in spinach.
- 15Continue to gently simmer, uncovered, for 2 more minutes until the spinach is fully wilted.
- 16Add chicken back to pan and stir to warm through.
- 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.
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