– **Title**: Mediterranean Chicken with Orzo
– **Ingredients**:
– 1 lb boneless, skinless chicken breasts
– 1 cup orzo pasta
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, diced
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1 cup cherry tomatoes, halved
– 1 lemon, zested and juiced
– 1/4 cup Kalamata olives, pitted and sliced
– 1/4 cup feta cheese, crumbled
– Fresh parsley, chopped (for garnish)
– Salt and pepper to taste
– 3 cups chicken broth (or water)
– **Instructions**:
1. **Cook the Orzo**: In a large pot, bring 3 cups of chicken broth to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside.
2. **Cook the Chicken**: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the chicken breasts with salt, pepper, oregano, and thyme. Add the chicken to the skillet and cook for about 5-7 minutes on each side or until fully cooked and golden brown. Remove from skillet and let rest for a few minutes before slicing.
3. **Sauté the Vegetables**: In the same skillet, add more olive oil if needed. Sauté the onion and garlic for 2-3 minutes until fragrant. Then add the red bell pepper and zucchini, cooking for another 5 minutes until softened.
4. **Combine Ingredients**: Add the cooked orzo, halved cherry tomatoes, lemon zest, lemon juice, and sliced olives to the skillet. Stir everything together, allowing it to cook for another 2-3 minutes until heated through. Adjust seasoning with salt and pepper.
5. **Serve**: Plate the orzo mixture and top with sliced chicken. Sprinkle with crumbled feta cheese and garnish with fresh parsley.
6. **Enjoy**: Serve warm, and enjoy your Mediterranean Chicken with Orzo!
Ingredients & Substitutions
Chicken Breasts: Boneless and skinless chicken breasts work best for this recipe. You can also use thighs for a juicier option, or even grilled chicken if you have leftovers.
Orzo Pasta: Orzo is a great choice here, but if you’re out, you can replace it with other small pasta like ditalini or even rice for a different texture.
Cherry Tomatoes: These add freshness, but if you can’t find them, diced canned tomatoes or regular tomatoes chopped can be used. Just drain the canned ones to avoid excess liquid.
Black Olives: If olives aren’t your thing, try capers or even artichoke hearts for a totally different flavor profile.
Feta Cheese: If you’re not a big feta fan, goat cheese or even shredded mozzarella can work in a pinch.
Fresh Parsley: You can substitute with basil or even spinach for a different green kick. Fresh herbs really elevate the dish!
How Do I Make Sure the Orzo is Cooked Perfectly?
Cooking orzo just right is key to this dish! You want it tender but not mushy. Here’s how to get it just right:
- Use a large oven-safe skillet to allow space for everything to cook evenly.
- Make sure to sauté the orzo with the onion and garlic for at least a minute to toast it slightly—this adds great flavor.
- Keep an eye on the simmering time. If it absorbs liquid too quickly but isn’t tender yet, add a splash more broth or water.
- Test the orzo just before removing from the oven to ensure it’s cooked to your liking.
Delicious Mediterranean Chicken with Orzo
Ingredients You’ll Need:
For the Main Dish:
- 2 chicken breasts
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) black olives, sliced
- 1/2 cup red onion, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 tsp dried oregano
- 1 tsp paprika
- 2 tbsp olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This tasty Mediterranean Chicken with Orzo recipe will take you about 10 minutes to prepare and around 35-40 minutes to cook, making the total time around 50 minutes. It’s a perfect dish for a cozy dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While the oven warms up, take your chicken breasts and season both sides with salt, pepper, paprika, and dried oregano. This will give them great flavor!
2. Sear the Chicken:
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add your seasoned chicken breasts. Cook them for about 5-7 minutes on each side until they’re golden brown and cooked through. Once done, take the chicken out of the skillet and set them aside on a plate.
3. Sauté the Vegetables:
In the same skillet, add the diced red onion and minced garlic. Let them sauté for 2-3 minutes until the onions become translucent and smell delicious!
4. Cook the Orzo:
Add the orzo to the skillet, stirring everything together so the orzo gets coated in the oil and mixes with the onions and garlic. Cook it for another minute while stirring.
5. Mix in the Liquid and Vegetables:
Now, pour the chicken broth and lemon juice into the skillet, then add the halved cherry tomatoes and sliced black olives. Stir everything well and bring it to a gentle simmer.
6. Bake it All Together:
Once it’s simmering, place the seared chicken breasts back into the skillet on top of the orzo mixture. Transfer the skillet to your preheated oven and bake for 15-20 minutes, or until the orzo is tender and has absorbed most of the liquid.
7. Add the Finishing Touches:
When it’s done baking, remove the skillet from the oven and sprinkle fresh parsley and crumbled feta cheese on top. Let it sit for about 5 minutes before diving in.
8. Serve and Enjoy:
To serve, slice the chicken and place it on top of the orzo. If you like, add a little extra parsley and feta for a pretty presentation. Enjoy your delightful Mediterranean meal!
Can I Substitute the Orzo with Another Pasta?
Absolutely! If you don’t have orzo on hand, you can use other small pasta shapes like couscous, ditalini, or even quinoa for a gluten-free option. Just keep an eye on the cooking times, as they may vary slightly, and you may need to adjust the liquid amounts accordingly.
How Do I Store Leftover Mediterranean Chicken with Orzo?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm gently in the microwave or on the stovetop, adding a splash of chicken broth if needed to prevent drying out.
Can I Use Skinless Chicken Thighs Instead of Breasts?
Yes, skinless chicken thighs would work wonderfully and add extra flavor and moisture to the dish. Just adjust the cooking time slightly, as thighs may take a couple of minutes longer to cook through than chicken breasts.
Do I Have to Use Black Olives?
No, you can easily substitute black olives with green olives or omit them entirely if you prefer. If you love a little extra flavor, consider adding capers for a briny kick instead!
