Mediterranean Chicken and Orzo Recipe
This Mediterranean Chicken and Orzo recipe features tender, pan-seared chicken breasts served over whole wheat orzo tossed with fresh spinach, cherry tomatoes, kalamata olives, pine nuts, and crumbled feta cheese. Infused with a blend of aromatic herbs and a touch of white wine, this flavorful dish offers a vibrant and healthy meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil (divided)
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
Orzo and Sauce
- 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
Instructions
- Prepare the chicken: Butterfly the chicken breasts by slicing them in half lengthwise like a book. Place the chicken between two pieces of plastic wrap and gently pound with a meat mallet until about ¼-inch thick. This ensures even cooking and tenderness.
- Heat the pan: Add 1 tablespoon of olive oil to a large sauté pan and heat over medium-high heat until shimmering.
- Cook the chicken: Season the chicken with salt and black pepper. Place chicken in the hot pan and cook for 5 minutes. Flip and cook for another 5 minutes until the chicken is lightly browned and cooked through. Remove chicken from pan and set aside on a clean plate, keeping the oil and browned bits in the pan.
- Cook the orzo: While the chicken cooks, bring a small pot of water to a boil. Add orzo and cook according to package instructions until al dente. Drain and set aside.
- Sauté aromatics and tomatoes: Add the remaining 1 tablespoon of olive oil to the pan and heat over medium for 2 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in halved cherry tomatoes and white wine. Cook for 5 minutes until tomatoes soften and wine reduces slightly.
- Combine ingredients: Add cooked orzo, chopped spinach, kalamata olives, pine nuts, fresh basil, fresh parsley, dried oregano, black pepper, red pepper flakes, and crumbled feta to the pan. Stir gently to combine and warm through.
- Slice and serve: Slice the rested chicken and arrange it on top of the orzo mixture. Serve warm and enjoy!
Notes
- Butterflying and pounding the chicken ensures even cooking and prevents toughness.
- Use whole wheat orzo for added fiber and nutrition, but regular orzo can be substituted.
- If white wine is unavailable, use a low-sodium chicken broth as a substitute.
- The dish can be prepared ahead by cooking chicken and orzo separately, then assembling before serving.
- For a vegetarian version, omit chicken and add extra vegetables or chickpeas.
- Adjust red pepper flakes to taste for desired spice level.
Keywords: Mediterranean chicken, orzo recipe, healthy chicken dinner, spinach orzo, feta chicken, quick chicken recipe, easy Mediterranean meal
Find it online: https://foodbylina.com/mediterranean-chicken-and-orzo-recipe/
