Description
This Healthy Mediterranean Chicken Orzo recipe combines tender chicken, whole wheat orzo, fresh vegetables, and vibrant Mediterranean flavors for a quick, nutritious meal ready in just 30 minutes. Packed with wholesome ingredients like spinach, tomatoes, olives, and feta cheese, it’s perfect for a flavorful weeknight dinner that satisfies and nourishes.
Ingredients
Scale
Protein and Grains
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup whole wheat orzo
Vegetables and Herbs
- 1 cup grape tomatoes, halved
- 2 cups fresh spinach leaves
- 2 cloves minced garlic
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
Other Ingredients
- 2 tbsp olive oil
- ½ cup Kalamata olives, sliced
- ¼ cup toasted pine nuts
- ½ cup crumbled feta cheese
- ¼ cup dry white wine (optional)
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- Salt, to taste
Instructions
- Boil Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and set aside.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Cook the chicken for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Vegetables: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for 1 minute until fragrant. Add grape tomatoes and cook for 3-4 minutes until they begin to soften. Stir in the Kalamata olives and cook for another 2 minutes.
- Deglaze with Wine: Pour in the dry white wine, scraping up any browned bits stuck to the skillet. Let it simmer for 2-3 minutes until the wine reduces slightly.
- Combine Ingredients: Return the cooked chicken to the skillet. Add the cooked orzo, fresh spinach leaves, toasted pine nuts, dried oregano, and red pepper flakes. Stir everything together and cook for about 2 minutes until the spinach wilts.
- Finish and Serve: Remove the skillet from the heat. Stir in the fresh basil and parsley. Sprinkle the crumbled feta cheese on top. Serve the dish warm garnished with extra herbs if desired.
Notes
- For a richer flavor, use dry white wine, but it can be omitted for a non-alcoholic version.
- Whole wheat orzo can be substituted with regular orzo or other small pasta shapes if desired.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant for maximum flavor.
- Adjust red pepper flakes according to your spice preference or omit for a milder dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
