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Chicken Recipe with Orzo

Delicious Chicken Recipe with Orzo in Just 30 Minutes

A mouthwatering Chicken Recipe with Orzo that combines juicy chicken, sweet tomatoes, and briny olives for a quick, flavorful Mediterranean meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 tablespoon Olive Oil Substitute with avocado oil for a different taste.
  • 1 pound Boneless Skinless Chicken Breasts Feel free to swap in chicken thighs.
  • Black Pepper Adjust to taste.
For the Orzo
  • 1.5 cups Whole Wheat Orzo Can use gluten-free orzo if needed.
  • 2 cups Grape Tomatoes Substitute with regular tomatoes if desired.
  • 1/4 cup White Wine Replace with chicken broth or skip.
For the Vegetables
  • 1/2 cup Kalamata Olives Omit if preferred.
  • 2 cups Spinach Double for a heartier dish.
For Garnishing and Flavor
  • 1/4 cup Pine Nuts Optional, can be omitted for a nut-free meal.
  • 1 tablespoon Fresh Basil Use fresh herbs for brightness.
  • 1 tablespoon Fresh Parsley Use fresh herbs for brightness.
  • 1/2 teaspoon Dried Oregano Adjust to taste.
  • 1/4 teaspoon Red Pepper Flakes Optional, omit for milder flavor.
  • 1/2 cup Feta Can be replaced with goat cheese or omitted.

Equipment

  • Large sauté pan
  • Separate pot

Method
 

Step-by-Step Instructions
  1. In a large sauté pan, warm 1 tablespoon of olive oil over medium-high heat until it shimmers.
  2. Season the sliced boneless skinless chicken breasts with salt and black pepper, then carefully place them in the hot pan. Sauté for about 5 minutes on each side.
  3. In a separate pot, bring water to a rapid boil. Add the whole wheat orzo and cook according to package instructions, usually about 9 to 11 minutes.
  4. Add 1 tablespoon of olive oil to the same sauté pan and toss in minced garlic, cooking for about 1 minute.
  5. Add the halved grape tomatoes and 1/4 cup of white wine into the pan, cooking for about 5 minutes.
  6. Stir in the cooked orzo, Kalamata olives, and fresh spinach into the tomato mixture, cooking for an additional 2-3 minutes.
  7. Slice the rested chicken and arrange it on top of the orzo mixture in the pan. Garnish with fresh basil, parsley, and optional feta cheese.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 30IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

For best taste, enjoy warm or at room temperature. Leftovers can be stored in an airtight container for up to 4 days.

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