Lemon-Feta Chicken and Orzo
Lemon-Feta Chicken and Orzo is a delightful one-pan meal that celebrates the vibrant flavors of Mediterranean cuisine. This dish features succulent chicken breasts cooked to perfection, combined with tender orzo pasta and enriched with the tangy zest of fresh lemon and creamy feta cheese. A medley of fresh spinach adds color and nutrients to this comforting dish, making it perfect for any occasion—from weeknight dinners to special gatherings. With its harmonious blend of flavors and simplicity, this recipe is sure to become a beloved favorite in your kitchen!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 cup crumbled feta cheese
- 2 cups fresh spinach or kale
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and lemon zest.
- Heat olive oil in a large skillet over medium heat. Add chicken and brown for 5–7 minutes on each side until cooked through. Remove from skillet and let rest.
- In the same skillet, sauté minced garlic for about 1 minute until fragrant.
- Stir in orzo and toast for 1–2 minutes until lightly golden.
- Pour in the chicken broth and lemon juice, bringing to a gentle boil. Reduce heat, cover, and simmer for 10–12 minutes until orzo is tender.
- Stir in spinach or kale until wilted. Dice the reserved chicken and fold into the mixture along with crumbled feta.
- Garnish with fresh parsley before serving.
Nutrition
- Serving Size: 1 plate (approximately 350g)
- Calories: 420
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg