Description
Experience the vibrant, comforting flavors of the Mediterranean with this effortless one-pot meal. Tender chicken breast, delicate orzo pasta, and fresh baby spinach are simmered together in a savory, aromatic broth. This dish naturally thickens into a creamy, satisfying consistency without the need for heavy cream. Finished with a squeeze of bright lemon juice and a generous crumble of tangy Greek feta cheese, this wholesome recipe is the perfect solution for busy weeknights when you desire a nutritious, restaurant-quality dinner with minimal cleanup.
Ingredients
1 lb chicken breast, cut into 1-inch cubes
1.5 cups orzo pasta
3 cups low-sodium chicken stock
4 cups fresh baby spinach
1/2 cup Greek feta cheese, crumbled
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 lemon, juiced
Salt and black pepper to taste
Instructions
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Add the cubed chicken breast, seasoning with salt, pepper, oregano, and garlic powder, and cook until browned on all sides.
Stir in the orzo pasta, toasting slightly for 1 minute.
Pour in the chicken stock, bringing the mixture to a gentle boil.
Reduce heat to low, cover, and simmer for 10-12 minutes or until the orzo is tender and most liquid is absorbed.
Stir in the fresh spinach and cook until wilted.
Remove from heat, stir in the fresh lemon juice, and top with crumbled feta cheese before serving.
Notes
Ensure you use a heavy-bottomed pot to prevent the orzo from sticking to the bottom. For a creamier finish, add a splash of warm water if the orzo absorbs too much liquid. Leftovers store well in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: One Pot Meals
- Method: Stovetop
- Cuisine: Greek-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 3g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg