Greek Chicken Orzo with Feta and Olives

• 8 oz orzo pasta
• 1 lb boneless skinless chicken breasts, diced
• 1/2 cup pitted Kalamata olives, chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, zested and juiced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Cook orzo according to package instructions. Drain and set aside.
2. 2 Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, oregano, and thyme. Cook until golden and through, about 6-8 minutes.
3. 3 Add garlic to the skillet and cook for 1 minute.
4. 4 Stir in the olives, red bell pepper, and cucumber. Cook for 2-3 minutes.
5. 5 Add the cooked orzo to the skillet, tossing to combine. Drizzle with lemon juice and olive oil.
6. 6 Remove from heat and stir in feta and parsley.
7. 7 Serve warm with additional lemon wedges if desired.

Equipment

• Large skillet
• Pot for pasta

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add a splash of white wine to the skillet for extra depth of flavor.

Substitutions

• If you can't find Kalamata olives, use any brine-cured olives.
• For a vegan option, omit feta or replace with nutritional yeast.

Pairings

• Greek salad
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra flavor, marinate the chicken in lemon juice, olive oil, and herbs for 30 minutes before cooking.
• Add a handful of cherry tomatoes for a pop of color and sweetness.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of water to loosen.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with a drizzle of olive oil.

Serving Suggestions

• Serve with a crisp Greek salad and warm pita bread.
• Pair with a glass of dry white wine for a refreshing contrast.

FAQ