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High Protein Mediterranean Chicken Orzo

A one-skillet Mediterranean dinner with golden seared chicken, orzo, cherry tomatoes, baby spinach, black olives, and crumbled feta finished with fresh lemon and garlic. Ready in 35 minutes and great for meal prep.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups orzo pasta cooked al dente and drained
  • 2 tbsp olive oil extra virgin recommended
  • 1.5 lbs boneless skinless chicken breasts cut into bite-sized pieces
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tbsp fresh lemon juice freshly squeezed preferred
  • 3 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 2 cups baby spinach leaves
  • 0.5 cup black olives sliced
  • 0.5 cup feta cheese crumbled
  • 2 tbsp fresh parsley chopped, plus more for garnish

Equipment

  • Large skillet
  • Medium saucepan
  • Colander
  • Cutting board
  • Tongs or wooden spoon

Method
 

  1. Cook orzo according to package instructions until al dente. Drain well and set aside. Do not rinse.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering.
  3. Season chicken pieces with salt, pepper, oregano, and basil. Toss to coat evenly. Add to the hot skillet in a single layer. Cook undisturbed for 2 to 3 minutes, then stir occasionally for a total of 5 to 7 minutes until golden and cooked through.
  4. Add lemon juice and minced garlic. Stir constantly for 1 to 2 minutes until garlic is fragrant and lightly golden.
  5. Add halved cherry tomatoes. Cook for 2 to 3 minutes until softened and releasing their juices.
  6. Reduce heat to medium. Add cooked orzo, baby spinach, and sliced black olives. Toss gently and cook for about 2 minutes until spinach wilts and everything is combined.
  7. Remove from heat. Sprinkle crumbled feta and chopped parsley over the top. Serve warm with extra parsley and lemon wedges.

Notes

Do not rinse the orzo after draining so it absorbs the pan juices better. Store leftovers for up to 3 days in the fridge. Freezes well for up to 2 months. Great for weekly meal prep.