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Mediterranean Chicken and Orzo

Mediterranean Chicken and Orzo

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Mediterranean Chicken and Orzo is a vibrant, one-pan meal that brings the essence of Mediterranean cuisine right to your dinner table. This dish features succulent chicken breasts cooked to perfection, combined with tender orzo pasta, fresh spinach, juicy grape tomatoes, and savory kalamata olives. Enhanced by aromatic herbs and a splash of white wine, each bite is a delightful burst of flavor. Perfect for busy weeknights or family gatherings, this recipe is not only quick to prepare—taking just 40 minutes—but also packed with wholesome ingredients that make it as nutritious as it is delicious. Elevate your dining experience with Mediterranean Chicken and Orzo today!

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breasts (sliced thin + pounded)
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 1/2 cup whole wheat orzo (9.5 oz)
  • 1 tablespoon olive oil
  • 1/2 tablespoon garlic (minced)
  • 2 cups grape tomatoes (halved)
  • 1/4 cup white wine
  • 1/2 cup kalamata olives (pitted + sliced into small pieces)
  • 2 cups spinach (chopped)
  • 1/4 cup pine nuts (optional if nut-free)
  • 1 tablespoon fresh basil (chopped)
  • 1 tablespoon fresh parsley (chopped)
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup feta (optional)

Instructions

  1. Heat olive oil in a large sauté pan over medium-high heat for 3 minutes.
  2. Season chicken with salt and pepper; cook in the pan for 10 minutes until fully cooked through.
  3. Boil water in a separate pot; cook orzo until al dente as per package instructions.
  4. Remove the chicken from the pan and set aside. Add more olive oil to the pan, then sauté minced garlic for 1 minute.
  5. Stir in halved grape tomatoes and white wine; cook for about 5 minutes until tomatoes soften.
  6. Combine cooked orzo, kalamata olives, spinach, and any desired seasonings into the pan; mix well.
  7. Slice the chicken and serve on top of the orzo mixture.

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