Name: Mediterranean Chicken and Orzo Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 pound boneless, skinless chicken breasts; 2 tablespoons extra virgin olive oil (divided); ⅛ teaspoon salt; ⅛ teaspoon black pepper; 1½ cups dry whole wheat orzo (10 ounces); ½ tablespoon minced garlic; 2 cups halved cherry tomatoes; ¼ cup white wine; 2 cups chopped fresh spinach; ½ cup crumbled feta cheese; ½ cup diced, pitted kalamata olives; ¼ cup pine nuts; 2 tablespoons fresh chopped basil; 2 tablespoons fresh chopped parsley; ½ teaspoon dried oregano; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes

Ingredients

1 pound boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil (divided)

⅛ teaspoon salt

⅛ teaspoon black pepper

1½ cups dry whole wheat orzo (10 ounces)

½ tablespoon minced garlic

2 cups halved cherry tomatoes

¼ cup white wine

2 cups chopped fresh spinach

½ cup crumbled feta

½ cup diced, pitted kalamata olives

¼ cup pine nuts

2 tablespoons fresh chopped basil

2 tablespoons fresh chopped parsley

½ teaspoon dried oregano

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

Instructions

Step 1: Butterfly the chicken breasts by slicing them in half lengthwise like a book. Place the chicken between two pieces of plastic wrap and use a meat mallet to pound the chicken until about ¼-inch thick. This ensures even cooking and tender meat.

Step 2: Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat.

Step 3: Season the chicken with salt and pepper. Add it to the pan and cook for 5 minutes on one side. Flip and cook for an additional 5 minutes until cooked through and lightly browned.

Step 4: While the chicken cooks, bring a small pot of water to a boil and cook the orzo according to package directions. Drain and set aside.

Step 5: Remove the cooked chicken from the pan and set aside on a clean plate. Keep the oil and browned bits in the pan. Add the remaining tablespoon of olive oil and heat over medium for 2 minutes.

Step 6: Add the minced garlic to the pan and cook for 1 minute until fragrant. Stir in the halved cherry tomatoes and white wine. Cook for about 5 minutes until the tomatoes soften and the wine reduces slightly.

Step 7: Add the cooked orzo, kalamata olives, chopped spinach, pine nuts, fresh basil, fresh parsley, dried oregano, black pepper, red pepper flakes, and crumbled feta to the pan. Stir everything together until well combined and heated through.

Step 8: Slice the chicken and serve it on top of the orzo mixture. Enjoy your Mediterranean-inspired meal!

Tips & Variations

Use fresh herbs like basil and parsley for a bright flavor, or substitute with dried herbs if fresh are unavailable.

Swap kalamata olives for green olives for a milder taste.

Add a squeeze of fresh lemon juice before serving to brighten the dish.

For a vegetarian version, replace chicken with sautéed mushrooms or chickpeas.

Toast the pine nuts lightly before adding to enhance their nutty flavor.

FAQs

Can I use regular orzo instead of whole wheat?

Yes, regular orzo works well in this recipe and will yield a slightly softer texture. Whole wheat orzo adds a nuttier flavor and extra fiber but feel free to use whichever you prefer.

What wine is best for cooking this dish?

Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. If you prefer not to use wine, you can substitute with low-sodium chicken broth or extra olive oil.