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For this tasty dish, you need: - 1 cup orzo pasta - 2 boneless, skinless chicken breasts - 1 tablespoon olive oil - 1 red bell pepper, diced - 1 zucchini, diced - 1 cup cherry tomatoes, halved - 1/4 cup Kalamata olives, pitted and sliced - 1/4 cup feta cheese, crumbled - 2 cups chicken broth - 1 tablespoon fresh lemon juice - Fresh parsley for garnish These ingredients make a flavorful one-pan meal. The orzo gives a nice base, while the chicken adds protein. The fresh veggies bring color and crunch. You also need these seasonings: - 1 teaspoon dried oregano - 1 teaspoon garlic powder - Salt and pepper to taste These simple spices enhance the dish. Oregano adds a Mediterranean touch. Garlic powder provides depth to the chicken's flavor. For a finishing touch, consider these garnishes: - Extra crumbled feta - Lemon wedges - Fresh parsley These garnishes make your dish look great. They add extra flavor and brightness to each bite. Serve the orzo in a big bowl for a beautiful presentation. {{ingredient_image_1}} First, grab a medium pot and fill it with 2 cups of water. Bring the water to a boil. Once boiling, stir in 1 cup of orzo pasta. Cook for about 8 to 10 minutes. You want the orzo to be al dente, which means it should be firm but not hard. After cooking, drain the orzo and set it aside. This simple step sets the stage for a tasty dish. While the orzo cooks, take 2 boneless, skinless chicken breasts. Season them with 1 tablespoon of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, salt, and pepper. Heat a large skillet over medium-high heat. Add the seasoned chicken to the skillet and cook for about 6 to 7 minutes per side. You want the chicken to be golden brown and cooked through. Once done, remove the chicken and let it rest for a few minutes. Then, slice it into strips. In the same skillet, add 1 diced red bell pepper and 1 diced zucchini. Sauté the veggies for about 3 to 4 minutes. They should start to soften but still retain some crunch. After that, add in 1 cup of halved cherry tomatoes and 1/4 cup of sliced Kalamata olives. Cook for another 2 to 3 minutes. This step brings vibrant colors and fresh flavors to your dish. Pour in 2 cups of chicken broth to the skillet and bring it to a gentle simmer. Now, mix in the cooked orzo and the sliced chicken. Add 1 tablespoon of fresh lemon juice for a zesty kick. Stir everything well and let it heat through for about 2 to 3 minutes. This is where the magic happens, and all the flavors blend together. Remove the skillet from the heat. Sprinkle 1/4 cup of crumbled feta cheese on top. Gently fold the cheese into the dish without breaking it up too much. The feta adds creaminess and a salty punch. Before serving, garnish with fresh parsley. Serve the orzo in a large bowl. For a lovely touch, add extra feta and lemon wedges on the side. Enjoy your beautiful Mediterranean Chicken Orzo! To cook orzo just right, use plenty of water. Bring 2 cups of water to a boil before adding 1 cup of orzo. Stir it well and let it cook for 8-10 minutes. Check for al dente texture. The orzo should be soft but still firm. Drain it well and set aside. This helps keep your dish light and fluffy. For tasty chicken, season it well before cooking. I recommend using 1 teaspoon of dried oregano and garlic powder. Add salt and pepper to suit your taste. Rub the spices on both sides of the chicken breasts. This step adds depth and flavor to your meal. Cook until the chicken turns golden brown. It takes about 6-7 minutes on each side. Serve the Mediterranean chicken orzo in a large bowl. Top it with crumbled feta cheese and fresh parsley. You can also add a sprinkle of extra feta for flavor. Place lemon wedges on the side. This adds a nice zesty touch. The bright colors of the veggies make the dish look appealing. Enjoy your beautiful meal! Pro Tips Use Fresh Herbs: Fresh parsley not only adds a pop of color but also enhances the flavor of the dish. Consider adding fresh dill or basil for an additional Mediterranean twist. Perfectly Cooked Chicken: To ensure your chicken is juicy and tender, let it rest for a few minutes after cooking before slicing. This allows the juices to redistribute. Customize Your Veggies: Feel free to swap in seasonal vegetables based on what you have available. Spinach, artichokes, or eggplant would make great additions. Serve with a Side: Pair your Mediterranean Chicken Orzo Delight with a side salad or crusty bread to soak up the delicious flavors of the dish. {{image_2}} You can swap chicken for shrimp or tofu in this recipe. Shrimp cooks fast, so add it in the last few minutes. Just toss it in with the vegetables. Tofu works well too. Use firm tofu and sauté it until golden brown. Both options keep it tasty and fun. You can add many veggies to the mix. Try spinach or kale for a green boost. Artichoke hearts give a nice tang. You can also use carrots for a bit of sweetness. Just chop them small so they cook quickly. This way, you can enjoy different flavors every time you make it. Feta cheese is great, but try goat cheese for a new twist. Goat cheese adds a creamy texture and a tangy taste. You can also use mozzarella for a milder flavor. Just sprinkle it on top and let it melt a little. This change can make your Mediterranean Chicken Orzo feel fresh and new. After enjoying your Mediterranean Chicken Orzo, let it cool. Place any leftovers in an airtight container. Store it in the fridge for up to three days. Make sure to separate the orzo from the chicken if you can. This keeps it fresh for longer. To reheat, you can use the microwave or stovetop. If using a microwave, place the orzo in a bowl. Add a splash of water to keep it moist. Heat for about 1-2 minutes, stirring halfway through. On the stovetop, use a non-stick pan over low heat. Stir often until warm. This way, the flavors stay rich and delicious. You can freeze Mediterranean Chicken Orzo for later. Portion it into freezer-safe bags or containers. Make sure to remove as much air as possible. It will stay good for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it on the stovetop or microwave as mentioned. Enjoy your meal again! Yes, you can prepare Mediterranean Chicken Orzo ahead of time. Cook the orzo and chicken, then mix with the veggies. Store it in the fridge for up to two days. Just remember to add fresh feta and parsley before serving. To reheat, use a skillet over medium heat. Add a splash of broth or water to keep it moist. Stir gently until warmed through. You can also use the microwave, but cover it to avoid drying out. Yes, this dish is quite healthy. It has lean chicken, fresh veggies, and whole grains from orzo. The olives and feta add healthy fats. Balance it with a side salad for a complete meal. Absolutely! You can swap chicken for shrimp or tofu. Change the veggies based on what you like or have. Feel free to adjust spices to suit your taste. Cooking should be fun and personal! This dish pairs well with a simple green salad or garlic bread. You can also serve it with roasted vegetables or a yogurt dip for extra flavor. We explored making Mediterranean Chicken Orzo, focusing on main ingredients, seasonings, and garnishes. I shared clear steps from cooking to presentation. Tips helped you get perfected orzo and tasty chicken. You can customize proteins and veggies for variety. Proper storage and reheating keep leftovers fresh. Enjoy experimenting with this recipe. It’s a great meal for any occasion. Happy cooking!

Mediterranean Chicken Orzo Delight

A flavorful dish combining orzo pasta, chicken, and Mediterranean vegetables, topped with feta cheese.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • 1 piece red bell pepper, diced
  • 1 piece zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 quarter cup Kalamata olives, pitted and sliced
  • 1 quarter cup feta cheese, crumbled
  • 2 cups chicken broth
  • 1 tablespoon fresh lemon juice
  • for garnish fresh parsley

Instructions
 

  • Start by cooking the orzo. In a medium pot, bring 2 cups of water to a boil, then stir in the orzo. Cook for about 8-10 minutes until al dente, then drain and set aside.
  • While the orzo is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with oregano, garlic powder, salt, and pepper.
  • Add the seasoned chicken to the skillet and cook for about 6-7 minutes per side, or until cooked through and golden brown. Remove from the skillet and let it rest for a few minutes, then slice into strips.
  • In the same skillet, add the diced red bell pepper and zucchini. Sauté for about 3-4 minutes, or until they start to soften.
  • Add the halved cherry tomatoes and Kalamata olives to the skillet and cook for another 2-3 minutes.
  • Pour in the chicken broth and bring to a gentle simmer. Mix in the cooked orzo and sliced chicken, then add the lemon juice. Stir to combine and let everything heat through for an additional 2-3 minutes.
  • Remove from heat and sprinkle crumbled feta cheese on top. Gently fold to combine the flavors without breaking up the feta.
  • Garnish with fresh parsley before serving.

Notes

Serve the orzo in a large bowl, with a sprinkle of extra feta and fresh parsley on top. Accompany with lemon wedges on the side for an extra zesty kick!
Keyword chicken, feta, Mediterranean, orzo, pasta