Greek Lemon Chicken and Orzo

Greek Lemon chicken and Orzo – smooth, ready in 25 mins, and feeds a crowd!! Juicy lemon hen with orzo, clean spinach, cucumbers, and tomatoes make this a dinnertime winner! Wonderful for parties, picnics, and potlucks!!

I almost called this ‘Greek Lemon chicken Pasta Salad’ for the reason that orzo is brief-grain pasta in spite of everything, and due to the fact thereBare plenty of fresh veggies, however considering you could devour it heat or chilled, I kept ‘salad’ off the identify. But in my mind, it’s a pasta salad ideal for this time of yr, however I digress.

Greek Lemon Chicken and Orzo

The orzo is flawlessly al dente, the bird is lemony and juicy, and the dish has a lot flavor thanks to the lemon juice, lemon zest, Italian seasoning, oregano, garlic, and onions.

The feta cheese is so well-desirable for this recipe. It pairs excellently with the lemon notes on this dish and even in case you’re no longer the biggest feta fan, don’t skip it here. It actually makes the finished dish taste even better.

Greek Lemon Chicken and Orzo


  • 1 pound orzo, cooked according to package directions and drained
  •  1 medium sweet Vidalia onion, diced small
  •  3 tablespoons olive oil for pan + more for finished dish, as desired
  •  1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
  •  1 teaspoon dried oregano
  •  2 teaspoons Italian seasoning
  •  1 to 4 cloves garlic, pressed or finely minced
  •  5 ounces fresh spinach (about 4 giant handfuls)
  •  1/2 English cucumber, diced small
  •  1 1/2 cups sliced cherry or grape tomatoes
  •  1 teaspoon lemon zest, or to taste
  •  2 to 3 tablespoons lemon juice, or to taste
  •  1+ teaspoons kosher salt, or to taste
  •  1 teaspoon freshly ground black pepper, or to taste
  •  6 ounces crumbled feta cheese


  1. To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.
  2. While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
  3. Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.
  4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
  5. Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.
  6. Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.
  7. Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.
  8. Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
  9. Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.
  10. If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately. Recipe can be served warm or chilled. Extra will keep airtight in the fridge for up to 5 days and I froze the leftovers, noting that the texture of the vegetables does change upon thawing.

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