– **Title**: Greek Chicken With Orzo Pasta
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– 1 cup orzo pasta
– 2 cups chicken broth
– 1 cup cherry tomatoes, halved
– 1 cucumber, diced
– 1/2 red onion, thinly sliced
– 1/2 cup kalamata olives, pitted and halved
– 1/2 cup feta cheese, crumbled
– 3 tablespoons olive oil
– 2 tablespoons fresh lemon juice
– 1 teaspoon dried oregano
– 1 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– **Instructions**:
1. Preheat your oven to 400°F (200°C).
2. Season the chicken breasts with salt, pepper, garlic powder, and half of the oregano. Drizzle with 1 tablespoon of olive oil.
3. In a large oven-proof skillet, heat the remaining olive oil over medium-high heat. Add the chicken breasts and sear until golden brown on each side, about 4-5 minutes per side. Remove the chicken and set aside.
4. In the same skillet, add the orzo and toast for about 2 minutes until slightly golden. Pour in the chicken broth and bring to a simmer.
5. Add in the cherry tomatoes, olives, diced cucumber, and the remaining oregano. Stir well.
6. Nestle the seared chicken breasts back into the skillet and spoon some of the broth and vegetables over the chicken.
7. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the orzo is tender and has absorbed most of the broth.
8. Once cooked, remove from the oven. Drizzle with fresh lemon juice and scatter crumbled feta cheese on top.
9. Garnish with fresh parsley before serving.
This recipe combines Mediterranean flavors and is perfect for a family meal or entertaining guests, highlighting the deliciousness of Greek cuisine. Enjoy your Greek Chicken with Orzo Pasta!
Key Ingredients & Substitutions
Chicken: I used chicken breast for a lean protein option. If you prefer dark meat, chicken thighs work great too. For a vegetarian twist, substitute with chickpeas or extra vegetables like mushrooms.
Orzo Pasta: Orzo is a tiny rice-shaped pasta that pairs perfectly with this dish. If you can’t find orzo, any small pasta like ditalini or even quinoa can work as a substitute.
Olive Oil: Extra virgin olive oil adds a lovely flavor, but you can use canola or avocado oil if you need a milder taste or if you want to reduce costs.
Feta Cheese: Feta is key for that tangy flavor. If you’re looking for an alternative, goat cheese or even crumbled queso fresco can work but will alter the taste a bit.
Olives: Black olives add saltiness and depth, but you might prefer green olives or even sun-dried tomatoes for a different flavor profile.
How Do You Cook Orzo Perfectly?
Cooking orzo might seem tricky, but it’s easy once you know the steps! The important part is to watch the liquid ratio and cooking time.
- Use at least double the amount of broth or water compared to orzo. This helps it cook evenly.
- Once you’ve added orzo to the simmering broth, cover it with a lid to trap the steam, allowing it to cook thoroughly.
- Check doneness around the 10-minute mark. You want it al dente—tender but still firm when bitten.
- If the orzo absorbs all the liquid before it’s fully cooked, you can add a splash more broth or water as needed.
Fluff it with a fork before mixing in cheese or extras to keep it from getting mushy. Enjoy the process!
Delicious Greek Chicken With Orzo Pasta
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 lb chicken breast, diced
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
For the Dish:
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup zucchini, diced
- 1/2 cup red onion, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup black olives, sliced
- 1 tablespoon fresh parsley, chopped
- Lemon wedges for serving
How Much Time Will You Need?
This delightful dish takes about 30 minutes to prepare. You’ll spend about 10 minutes getting everything ready and then around 20 minutes cooking. It’s quick, easy, and packed with flavor!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a medium bowl, combine the diced chicken with olive oil, dried oregano, garlic powder, paprika, salt, and pepper. Mix it well, making sure all the chicken pieces are nicely coated with the spices. This adds amazing flavor to your chicken!
2. Cook the Chicken:
Heat a large skillet over medium-high heat. Add your seasoned chicken to the skillet and cook until the chicken is browned and fully cooked through, about 6-8 minutes. Once cooked, remove the chicken from the skillet and set it aside on a plate. You want it to stay juicy!
3. Sauté the Vegetables:
In the same skillet, add the chopped red onion. Sauté for about 2 minutes until softened. Then add the diced zucchini and cook for another 3-4 minutes until they are tender. These veggies will add nice texture and flavors to your dish.
4. Cook the Orzo:
Now, stir in the orzo pasta and chicken broth. Bring everything to a boil, then reduce the heat to low and cover the skillet. Simmer for about 10-12 minutes until the orzo is fully cooked and has absorbed most of the liquid. Give it a gentle stir occasionally to prevent sticking!
5. Mix in the Final Ingredients:
Once the orzo is done cooking, fluff it up with a fork, and mix in the crumbled feta cheese and half of the sliced black olives. This will make your dish creamy and delicious!
6. Serve and Enjoy:
To serve, divide the orzo mixture onto plates and top each serving with the cooked chicken. Garnish with the remaining olives, fresh parsley, and a few lemon wedges for a lovely touch. Dig in and enjoy your Greek-inspired meal!
Can I Substitute Orzo Pasta with Another Type of Pasta?
Yes, you can substitute orzo with other small pasta shapes like ditalini or even couscous. Just keep in mind that cooking times may vary, so adjust the broth and simmering time accordingly to ensure the pasta is cooked to your liking.
What Can I Use Instead of Chicken Breast?
If you prefer a different protein, you can use chicken thighs, turkey, or even shrimp. Adjust the cooking time as needed; shrimp cooks much faster than chicken, typically taking only about 3-5 minutes until pink and opaque.
How to Store Leftovers
To store leftovers, let the dish cool completely, then transfer it to an airtight container. It will keep well in the fridge for up to 3 days. For longer storage, you can freeze it for up to 2 months. Just reheat it gently on the stove, adding a splash of broth to loosen it up if it seems dry.
Can I Add More Vegetables to This Recipe?
Absolutely! Feel free to incorporate more vegetables like bell peppers, spinach, or even grape tomatoes. Just sauté them along with the red onion and zucchini to keep the cooking times consistent.
