Quick Greek Spinach and Chicken Orzo
Transform your weeknight dinners with this Quick Greek Spinach and Chicken Orzo—a vibrant one-skillet meal that’s as simple as it is delicious. Juicy, golden-browned chicken breast pairs perfectly with tender orzo pasta infused with garlic, tangy lemon, and aromatic oregano. Packed with nutritious spinach and topped with creamy, crumbled feta cheese, each bite delivers a burst of Mediterranean flavor. Ready in just 30 minutes, this easy recipe is perfect for busy nights, offering a wholesome, balanced meal that's hearty yet light. Finish it off with a sprinkle of fresh parsley for a touch of brightness, and enjoy a satisfying dish that’s sure to impress. Ideal for lovers of quick Greek-inspired recipes, this orzo dish is both comforting and full of fresh, bold flavors!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 cup uncooked orzo pasta
- 2.5 cups chicken broth
- 2 cups frozen spinach, thawed and drained
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 0.5 cup feta cheese, crumbled
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons optional: fresh parsley, chopped
Instructions
Season the chicken breasts with salt, pepper, and half of the oregano.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, reduce heat to medium and add the remaining tablespoon of olive oil. Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the uncooked orzo to the skillet and toast for 1-2 minutes, stirring frequently, until slightly golden.
Pour in the chicken broth and remaining oregano. Stir well and bring to a simmer.
Reduce the heat to low, cover the skillet, and let the orzo cook for 8-10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
Stir in the thawed and drained spinach, lemon juice, and crumbled feta cheese. Mix well to combine.
Slice the cooked chicken breasts and return them to the skillet, nestling them into the orzo mixture. Warm everything together for 2-3 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 193.5 g | 70% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 13.8 g | ||
| Protein | 130.7 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1207 mg | 93% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3919 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
