Greek Chicken and Orzo

Transport your taste buds straight to the Mediterranean with this vibrant and wholesome Greek Chicken and Orzo recipe. Featuring tender, golden-seared chicken thighs nestled in a flavorful bed of orzo pasta, juicy grape tomatoes, and briny kalamata olives, this one-skillet wonder is as simple as it is delicious. Fresh spinach, bright lemon juice, and fragrant dill bring a refreshing zestiness to every bite, while a sprinkling of creamy feta cheese completes the dish with a tangy finish. Ready in just 50 minutes and perfect for busy weeknights, this easy Greek-inspired dinner is packed with bold flavors, minimal cleanup, and a satisfying balance of protein, carbs, and greens. Whether you’re feeding the family or meal prepping for the week, this recipe is guaranteed to impress!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoons salt
• 1 teaspoons black pepper
• 3 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 4 cups chicken broth
• 1.5 cups orzo pasta
• 1.5 cups grape tomatoes, halved
• 0.5 cups kalamata olives, pitted and halved
• 0.5 cups feta cheese, crumbled
• 2 tablespoons fresh dill, chopped
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 2 cups spinach, roughly chopped

Directions

Step 1

Season the chicken thighs on both sides with salt, pepper, and dried oregano.

Step 2

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3-4 minutes until softened and translucent. Add the minced garlic and cook for an additional minute.

Step 4

Pour in the chicken broth and deglaze the pan by scraping up any browned bits on the bottom. Bring the liquid to a simmer.

Step 5

Stir in the orzo pasta and grape tomatoes. Nestle the seared chicken thighs back into the skillet with the orzo mixture. Cover and reduce the heat to medium-low.

Step 6

Cook for 15-18 minutes, stirring occasionally, until the orzo is tender and the chicken is cooked through (internal temperature of 165°F).

Step 7

Once the orzo is cooked, stir in the spinach, kalamata olives, lemon juice, and lemon zest. Cook for another 2-3 minutes until the spinach is wilted.

Step 8

Remove the skillet from heat. Sprinkle with crumbled feta cheese and fresh dill for garnish.

Step 9

Serve warm with an optional lemon wedge on the side for an extra burst of flavor.

Nutrition Facts

Serving size	2429.2 grams (2429.2g)

Amount per serving	% Daily Value*
Calories	2607

Total Fat 171.60g	220%
Saturated Fat 47.70g	239%
Polyunsaturated Fat 4.00g
Cholesterol 951mg	317%
Sodium 8131mg	354%
Total Carbohydrate 47.80g	17%
Dietary Fiber 13.00g	46%
Total Sugars 15.80g
Protein 216.40g	433%

Vitamin D 48IU	238%
Calcium 1025mg	79%
Iron 18mg	98%
Potassium 4109mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.4%

Protein: 33.3%

Carbs: 7.4%