Greek Orzo Skillet with Chicken
Ingredients
The main ingredients
-
1 ½
lbs
boneless skinless chicken breasts
-
1
cup
uncooked orzo pasta
-
1 ⅔
cups
low-sodium chicken broth
-
1
can (15-ounce)
chickpeas, drained and rinsed
-
1
cup
grape or cherry tomatoes
-
1
can (14-ounce)
artichoke hearts, drained and quartered
-
1
bag (5-ounce)
baby spinach
The vegetables
-
1
medium
zucchini, diced
-
½
medium
yellow onion, diced
-
1
small
bell pepper, diced
-
3
cloves
garlic, minced
The seasonings
-
2
teaspoons
olive oil
-
1
teaspoon
dried oregano
-
1
teaspoon
dried thyme
-
½
teaspoon
dried basil
-
½
teaspoon
smoked paprika
-
½
teaspoon
dried dill
-
1
tablespoon
lemon juice
-
⅓
cup
kalamata olives, sliced
-
½
cup
crumbled feta cheese
-
to taste
fine salt and black pepper
Optional garnishes
-
to taste
chopped fresh parsley
-
to taste
lemon wedges or slices
-
to taste
fresh dill
-
to taste
tzatziki sauce
Instructions
- Heat a large skillet over medium-high heat and add cooking spray and olive oil.
- Cook the chicken pieces in the skillet until almost cooked through, then remove and keep warm.
- In the same skillet, add zucchini, onion, and bell pepper; cook until softened.
- Add garlic and seasonings, cooking until fragrant.
- Stir in orzo, chicken broth, chickpeas, tomatoes, and artichoke hearts; bring to a simmer.
- Cover and cook until orzo is tender, stirring occasionally.
- Add the cooked chicken, spinach, and lemon juice; stir and cover until spinach wilts.
- Remove from heat and garnish with olives, feta, and parsley before serving.
Nutrition Facts (estimated)
Servings
6-8
Calories
343
Total fat
12g
Total carbohydrates
36g
Total protein
28g
Sodium
660mg
Cholesterol
54mg
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