Greek Lemon Chicken and Orzo Bake

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked orzo pasta
• 1 can (14 oz) chicken broth
• 1 cup plain Greek yogurt
• 1/4 cup fresh lemon juice
• 2 teaspoons lemon zest
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 cup diced tomatoes

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine chicken, orzo, chicken broth, Greek yogurt, lemon juice, lemon zest, oregano, garlic powder, black pepper, and salt.
3. 3 Transfer mixture to a greased 9x13 inch baking dish.
4. 4 Top with feta cheese and diced tomatoes.
5. 5 Drizzle olive oil over the top.
6. 6 Cover with aluminum foil and bake for 30 minutes.
7. 7 Remove foil, sprinkle with parsley, and bake for another 15 minutes or until chicken is cooked through.
8. 8 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• aluminum foil

Variations

• Add spinach or artichoke hearts for extra flavor and nutrients.
• Substitute chicken with shrimp for a seafood twist.

Substitutions

• If Greek yogurt is unavailable, use sour cream for a similar creamy texture.
• For a gluten-free option, ensure your chicken broth is gluten-free.

Pairings

• Greek salad
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra zest, use fresh oregano if available.
• Ensure chicken is fully cooked by checking the internal temperature reaches 165°F.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat covered with foil at 350°F until heated through.

Serving Suggestions

• Serve with a fresh Greek salad and warm pita bread.
• Pair with a crisp white wine like a Sauvignon Blanc.

FAQ