Mediterranean Chicken Orzo is a quick and tasty dinner that’s both healthy and full of flavor! Made with simple ingredients, it’s ready in under 30 minutes!
INGREDIENTS
- 2 tablespoons olive oil
- 1 lb chicken breasts, thinly sliced and pounded
- 1 1/2 cups whole wheat orzo (dry)
- 1/2 tablespoon minced garlic
- 1 1/2 cups grape tomatoes, halved
- 1/2 cup kalamata olives, pitted and sliced
- 1/4 cup white wine
- 1 cup chopped spinach
- 1/4 cup pine nuts (optional, if nut-free)
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 cup feta (optional)
- 1/4 teaspoon red pepper flakes (optional)
INSTRUCTIONS
- Bring a small pot of water to a boil and cook the orzo according to the package directions.
- While the orzo cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
- Optional: Season the chicken with salt and pepper before adding it to the pan.
- Add the chicken to the heated pan and cook until golden brown, about 5-7 minutes per side. Remove the chicken from the pan and set it aside.
- In the same pan, keeping the oil and grease from the chicken, add the remaining tablespoon of olive oil and heat.
- Stir in the garlic and cook for about 1 minute. Then add the grape tomatoes and white wine. Cook over medium heat until the tomatoes soften and the wine reduces, about 5-10 minutes.
- Once the tomatoes are cooked, stir in the cooked orzo, kalamata olives, spinach, spices, and pine nuts. Toss until well combined.
- Serve the chicken on top of the orzo and garnish with feta. Enjoy!
NOTES & SUBSTITUTIONS
- To make paleo/Whole30, omit the wine and feta, and substitute the orzo with cauliflower rice.
- To make gluten-free, substitute the orzo with gluten-free pasta or cauliflower rice.
- You can swap fresh tomatoes for sun-dried tomatoes.
- If using dried herbs, use half the amount listed for fresh herbs.
