Greek Chicken Skillet Orzo (Printer-Friendly)

Juicy chicken and orzo join in a lemon-herb skillet with olives, tomatoes, and feta for a bright meal.

# What You'll Need:

→ Protein

01 - 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

→ Vegetables

02 - 1 medium yellow onion, chopped
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, chopped
05 - 1 yellow bell pepper, chopped
06 - 1 (10-ounce) package frozen chopped spinach, thawed and excess water squeezed out
07 - 0.5 cup Kalamata olives, pitted and halved

→ Pantry

08 - 1 tablespoon olive oil
09 - 1 (14.5-ounce) can diced tomatoes, undrained
10 - 1 cup orzo pasta
11 - 2 cups chicken broth
12 - 2 tablespoons lemon juice
13 - 1 tablespoon dried oregano
14 - 1 teaspoon dried basil
15 - 0.5 teaspoon salt
16 - 0.25 teaspoon black pepper

→ Dairy

17 - 0.5 cup crumbled feta cheese

→ Garnish

18 - Fresh parsley, chopped (optional)

# Steps to Follow:

01 - Pat chicken pieces dry with paper towels and season generously with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat until hot. Add chicken in a single layer without overcrowding and cook 5-7 minutes per side until cooked through and internal temperature reaches 165°F. Remove chicken from skillet and set aside.
03 - In the same skillet, add chopped onion and sauté for about 5 minutes until translucent and lightly golden. Add garlic, red and yellow bell peppers, and cook an additional 5 minutes until peppers are tender-crisp.
04 - Pour diced tomatoes with their juice into the skillet. Stir in the thawed spinach, ensuring excess moisture has been removed.
05 - Add orzo pasta, chicken broth, dried oregano, and dried basil to the skillet. Stir well to incorporate all ingredients.
06 - Bring mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until orzo is tender and liquid absorbed. Stir occasionally to prevent sticking. If orzo is not tender and liquid is absorbed, add chicken broth in 0.25 cup increments until cooked.
07 - Return cooked chicken to the skillet and stir gently to combine. Add Kalamata olives and lemon juice, then heat through for 1-2 minutes.
08 - Remove skillet from heat and sprinkle with crumbled feta cheese. Allow to rest a few minutes for cheese to soften. Garnish with fresh parsley if desired before serving.

# Extra Suggestions:

01 - For juicier chicken, consider using thighs and cook until internal temperature is 175°F. To make vegetarian, omit chicken and add chickpeas or additional vegetables.