Greek Lemon Chicken and Orzo Casserole

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup uncooked orzo
• 1 can (14 oz) diced tomatoes
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup lemon juice (about 2 lemons)
• Zest of 1 lemon
• 3 cloves garlic, minced
• 1/2 cup diced red bell pepper
• 1/4 cup olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine chicken, orzo, diced tomatoes, chicken broth, oregano, thyme, feta cheese, olives, lemon juice, lemon zest, garlic, red bell pepper, olive oil, salt, and pepper.
3. 3 Transfer the mixture to a greased 9x13 inch baking dish.
4. 4 Bake uncovered for 45 minutes or until chicken is cooked through and orzo is tender.
5. 5 Remove from oven and let stand for 5 minutes before serving.
6. 6 Garnish with fresh parsley before serving.

Equipment

• 9x13 inch baking dish
• oven

Variations

• Substitute chicken with shrimp for a seafood twist.
• Add sautéed spinach for extra greens.

Substitutions

• Use gluten-free orzo if needed.
• Substitute feta with goat cheese for a different flavor profile.

Pairings

• Greek salad
• Warm pita bread
• Tzatziki sauce

Nutrition

Tips

• For extra flavor, marinate the chicken in lemon juice, olive oil, and garlic for 30 minutes before assembling.
• Make sure the chicken is fully cooked by checking that it reaches an internal temperature of 165°F.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a crisp Greek salad and warm pita bread.
• Pair with a glass of crisp white wine for a delightful meal.

FAQ