Description
A simple, high-protein main dish featuring chicken, orzo pasta, and Mediterranean flavors.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Season the chicken pieces with salt, pepper, and oregano.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- Add the minced garlic to the same skillet and cook for 30 seconds until fragrant.
- Add the orzo pasta to the skillet and toast for 1 minute, stirring constantly.
- Pour in the chicken broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Stir in the cooked chicken, sun-dried tomatoes, and olives. Cook for 2 minutes to heat through.
- Remove the skillet from the heat. Stir in the crumbled feta cheese.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can add the zest of one lemon to the orzo when stirring in the chicken.
- You can substitute vegetable broth for chicken broth if preferred.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 38
- Cholesterol: 110
Keywords: chicken orzo, high protein, mediterranean diet, quick dinner, feta, olives