Chicken Lemon Orzo (Printable Version)

Chicken, zesty lemon, and orzo team up for a lively, feel-good meal with Mediterranean flair.

# Everything You’ll Need:

→ Chicken Prep

01 - About 680 g (3 to 4) chicken breasts, no bones or skin
02 - 2 tbsp extra-virgin olive oil
03 - A shake of dried oregano (1 tsp)
04 - Half a tsp dried thyme
05 - A sprinkle of paprika (0.5 tsp)
06 - Add salt as much as you like
07 - Crack some black pepper on top to taste

→ Orzo Goodies

08 - 200 g orzo pasta (1 cup)
09 - Mince up 4 garlic cloves
10 - Handful of baby spinach (3 cups, not packed tight)
11 - Big lemon’s juice (about 3 tbsp)
12 - Half a lemon’s zest
13 - 1 cup cherry tomatoes, slice in half
14 - 2 tbsp fresh parsley, chopped
15 - 1 tbsp chopped basil leaves (or swap in 1 tsp dried basil)
16 - 2 tbsp extra-virgin olive oil
17 - Crumbled feta cheese (about 1/3 cup, up to you)
18 - Kalamata olives, pitted and sliced (1/4 cup, if you want)
19 - 1/4 cup chicken stock for juiciness (totally optional)

# Steps to Cook:

01 - Dry chicken with paper towels first. Coat each side with olive oil, oregano, thyme, paprika, salt, and black pepper. Set it aside.
02 - Put a big skillet on medium-high. Lay chicken in and cook 5–6 minutes per side till golden and cooked through. Take out, cover loosely, and let it chill on a plate.
03 - While the chicken is off to the side, boil salted water in a medium pot. Toss in the orzo. Cook 7–8 minutes, then drain that pasta and leave it for now.
04 - Using the same pan as before, pour in olive oil and set to medium heat. Toss in the garlic and cook for about half a minute until it smells awesome. Add tomatoes, cook 2 minutes, then chuck in spinach and stir until wilted.
05 - Dump the drained orzo into your skillet. Mix in lemon juice, zest, olives (optional), and a splash of broth if everything's dry. Salt and pepper it, then add parsley and basil. Give it all a good stir.
06 - Cut the chicken up how you like. Scoop up the orzo mix onto plates. Top with chicken slices and a sprinkle of feta if you want. Eat right away!

# Extra Suggestions:

01 - Got a cooked rotisserie chicken? Skip a step, just shred or chop and toss with the orzo.
02 - Want it rich? Add 60 ml heavy cream or a big spoonful of Greek yogurt at the end.
03 - Toss in chopped zucchini, artichoke hearts, or red peppers if you feel like packing in more veggies.
04 - A chilled Pinot Grigio or Sauvignon Blanc goes great alongside.
05 - Stash any leftovers in a sealed container for up to three days—warms up just fine.
06 - Turkey cutlets or boneless thighs also work if you’re out of chicken breasts.
07 - If making ahead, keep parts separate until you’re ready to serve.
08 - Try cooked rice or quinoa instead of orzo to keep it gluten-free.
09 - Some red pepper flakes will add a nice kick if you enjoy a little heat.
10 - If you want fewer dishes, cook the orzo right in your skillet after the chicken, with more broth thrown in.
11 - Summer’s great for a handful of fresh mint or dill to bring in Greek vibes.
12 - Quick tip for picky eaters—finely chop spinach so it disappears into the mix.

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