Flavorful Mediterranean Chicken Orzo Recipe For A Healthy Dinner

Introduction

If you’re looking for a meal that is both satisfying and bursting with flavor, then this Mediterranean Chicken Orzo recipe is just what you need. Featuring tender chicken, vibrant vegetables, and the unique texture of orzo pasta, this dish beautifully combines rich Mediterranean ingredients into a wholesome dinner that feels special yet is easy to prepare. Whether you’re hosting a dinner party or simply looking to enjoy a delightful family meal, this recipe is perfect for any occasion.

What makes this dish truly stand out is its lovely medley of fresh ingredients, culminating in a comforting yet nutritious meal that everyone will rave about. With the zestiness of lemon, the earthiness of oregano, and the richness of sun-dried tomatoes, every bite is an exploration of tastes that evokes the sunny coastlines of the Mediterranean. Your taste buds will thank you, and your family will love the healthy twist this dish brings to dinner.

This is what the finished dish looks like when perfectly baked.

Ingredients

• 1 pound (450 g) boneless, skinless chicken thighs or breasts
• 1½ cups (280 g) orzo pasta
• 3 tablespoons extra virgin olive oil
• 3 cups (90 g) fresh baby spinach
• ½ cup (70 g) sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• Juice and zest of 1 lemon
• 3 cups (700 ml) chicken broth (low-sodium)
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish

Fresh ingredients prepared and ready to be cooked.

Directions

1. Pat the chicken dry and season both sides with salt, pepper, and oregano.
2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and fully cooked. Remove the chicken from the skillet and transfer it to a plate, covering it loosely to keep warm.
3. In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant.
4. Add the orzo to the skillet and toast it for 1–2 minutes, stirring frequently to prevent burning.
5. Pour in the chicken broth and bring the mixture to a simmer. Cover the skillet and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.
6. Stir in the chopped sun-dried tomatoes, fresh spinach, lemon zest, and lemon juice. Cook for an additional minute, or until the spinach wilts.
7. Slice the seared chicken and return it to the skillet. Toss everything together gently to combine, adjusting seasoning with additional salt and pepper if needed.
8. Garnish with chopped fresh parsley before serving warm.

Tips & Variations

• Ingredient Substitutions: You can swap the chicken for shrimp or even chickpeas for a vegetarian option. Substitute the orzo with quinoa or couscous if you prefer a different grain.
• Optional Variations: For a creamier texture, consider stirring in a bit of cream cheese or feta cheese just before serving. Add some olives for an extra punch of flavor.
• Storage or Reheating Tips: Leftover orzo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply add a splash of broth or water in a skillet over medium heat until warmed through.

Recipe Information

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Difficulty Level: Easy

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Mediterranean Chicken Orzo

550kcal

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Prep 10 minutes mins

Cook 25 minutes mins

Total 35 minutes mins

A satisfying and flavorful dish featuring tender chicken, vibrant vegetables, and orzo pasta, perfect for a healthy dinner.

Servings 4 servings

Course Dinner, Main Course

Cuisine Mediterranean

Ingredients

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Main Ingredients

• ▢ 1 pound boneless, skinless chicken thighs or breasts
• ▢ 1.5 cups orzo pasta
• ▢ 3 tablespoons extra virgin olive oil
• ▢ 3 cups fresh baby spinach
• ▢ 0.5 cup sun-dried tomatoes, chopped
• ▢ 2 cloves garlic, minced
• ▢ Juice and zest of 1 lemon
• ▢ 3 cups chicken broth (low-sodium)
• ▢ 1 teaspoon dried oregano
• ▢ 0.5 teaspoon crushed red pepper flakes (optional)
• ▢ Salt and freshly ground black pepper, to taste
• ▢ Fresh parsley, for garnish

Method

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Preparation

1. Pat the chicken dry and season both sides with salt, pepper, and oregano.
2. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
3. Sear the chicken for 5–6 minutes per side until golden and fully cooked. Remove the chicken from the skillet and transfer it to a plate, covering it loosely to keep warm.

Cooking

1. In the same skillet, add the remaining tablespoon of olive oil. Sauté the minced garlic for about 30 seconds until fragrant.
2. Add the orzo to the skillet and toast it for 1–2 minutes, stirring frequently to prevent burning.
3. Pour in the chicken broth and bring the mixture to a simmer. Cover the skillet and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.
4. Stir in the chopped sun-dried tomatoes, fresh spinach, lemon zest, and lemon juice. Cook for an additional minute, or until the spinach wilts.
5. Slice the seared chicken and return it to the skillet. Toss everything together gently to combine, adjusting seasoning with additional salt and pepper if needed.
6. Garnish with chopped fresh parsley before serving warm.

Nutrition

Serving1gCalories550kcalCarbohydrates60gProtein30gFat20gSaturated Fat4gSodium650mgFiber3gSugar4g

Notes

You can swap the chicken for shrimp or chickpeas for a vegetarian option. Substitute the orzo with quinoa or couscous. For a creamier texture, consider stirring in cream cheese or feta cheese just before serving. Leftover orzo can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water in a skillet over medium heat until warmed through.

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