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–+ servings
Greek Lemon Chicken and Orzo

Zesty Greek Lemon Chicken and Orzo for Quick Summer Dinners

This Greek Lemon Chicken and Orzo is a refreshing and quick meal that's perfect for summer dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo Base
  • 8 oz Orzo A delightful pasta that cooks al dente.
  • 2 tbsp Olive Oil Drizzle a little extra before serving for added taste.
For the Chicken & Aromatics
  • 1 lb Boneless Skinless Chicken Breast Diced for quick cooking.
  • 1 medium Vidalia Onion Adds sweetness, yellow onion can substitute.
  • 3 cloves Garlic Minced.
  • 1 tbsp Italian Seasoning Can use individual herbs like basil or thyme.
  • 1 tsp Dried Oregano Fresh oregano can be a substitute.
For the Freshness
  • 4 cups Fresh Spinach Can substitute with other leafy greens.
  • 1 medium English Cucumber Regular cucumbers can be used as well.
  • 1 cup Cherry or Grape Tomatoes Feel free to substitute with any ripe tomato variety.
For the Flavor Boost
  • 1 tbsp Lemon Zest For zesty brightness.
  • 2 tbsp Lemon Juice Adjust for additional tang.
  • to taste Kosher Salt Adjustment based on taste.
  • to taste Black Pepper Adjustment based on taste.
  • 1 cup Feta Cheese Can use goat cheese or skip for dairy-free option.

Equipment

  • large pot
  • skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook for about 8-10 minutes until al dente. Drain and set aside.
  2. Sauté the Onions: In a skillet over medium heat, heat olive oil. Add diced Vidalia onion and sauté until soft and translucent, about 3 minutes.
  3. Brown the Chicken: Add diced chicken breast to the skillet. Cook for 5-7 minutes until evenly browned and cooked through, reaching an internal temperature of 165°F (75°C).
  4. Add Garlic and Seasoning: Stir in minced garlic and Italian seasoning, sauté for an additional minute until fragrant.
  5. Combine Chicken and Orzo: Transfer chicken and onion mixture to the large bowl with cooked orzo. Gently stir together.
  6. Incorporate Spinach: Fold in fresh spinach. Return to skillet over low heat for about 2 minutes until spinach wilts.
  7. Add Fresh Veggies and Seasonings: Mix in diced cucumbers, halved tomatoes, lemon zest, and lemon juice. Season with salt and pepper, and toss to combine.
  8. Crumble Feta and Finish: Fold in crumbled feta cheese and drizzle with extra olive oil if desired.
  9. Serve and Enjoy: Plate generously and garnish with fresh herbs if desired. Serve warm or chilled.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 1100IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

This dish tastes best when made fresh, but if you have leftovers, store them in airtight containers for up to 5 days.

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