Savor the delightful combination of lemon, feta, and tender chicken in this easy-to-make recipe. Perfect for a weeknight dinner, it brings together simple ingredients into a delicious and nutritious meal.
Why Make This Recipe
This Lemon-Feta Chicken and Orzo dish packs in flavors that lift your dinner game without taking too much time. The bright, zesty lemon harmonizes perfectly with the creamy feta and savory chicken. Plus, cooking everything in one skillet makes for an easy cleanup. It’s a great way to incorporate lean protein and leafy greens into your diet. For other healthy chicken recipes, check out this high-protein chicken salad or crispy garlic chicken fried rice.
How to Make Lemon-Feta Chicken and Orzo
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 cup crumbled feta cheese
- 2 cups fresh spinach or kale
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Step by step:
- Season the chicken with salt, pepper, and lemon zest.
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken for about 5-7 minutes on each side until fully cooked; remove and let rest.
- Sauté minced garlic in the same skillet for 1 minute.
- Add the uncooked orzo, toasting for 1-2 minutes.
- Stir in chicken broth and lemon juice, bringing to a boil, then simmer for 10-12 minutes until orzo is tender.
- Stir in fresh spinach or kale, cooking for 2-3 minutes until wilted.
- Dice the chicken and return to skillet with crumbled feta; mix well.
- Adjust seasoning with salt, pepper, or lemon juice as needed.
- Serve garnished with fresh parsley.
How to Serve Lemon-Feta Chicken and Orzo
This dish is great on its own but can be served alongside a light salad or crusty bread to soak up the leftover flavors. You might also consider pairing it with a refreshing beverage like lemonade to amplify the lemony taste.
How to Store Lemon-Feta Chicken and Orzo
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of chicken broth to keep the orzo from drying out.
Tips to Make Lemon-Feta Chicken and Orzo
- Always check the temperature of the chicken to ensure it reaches the safe internal temperature of 165°F, as per the USDA food safety guidelines.
- Feel free to swap spinach for kale or any leafy green you have on hand.
- For extra flavor, add olives or sun-dried tomatoes to the orzo during cooking.
Variation
For a vegetarian option, replace chicken with chickpeas or tofu and use vegetable broth instead of chicken broth. You can also experiment with different herbs like basil or dill for added flavor.
FAQs
Can I use whole grain orzo instead of regular orzo?
Yes, whole grain orzo is a great substitute. Just keep in mind that the cooking time may vary slightly.
Can I freeze this dish?
While you can freeze it, the texture of the orzo may change upon reheating, so it’s best enjoyed fresh or within a few days.
What other vegetables can I add?
Feel free to add bell peppers, zucchini, or any seasonal vegetables for an extra boost of nutrition and flavor.
This Lemon-Feta Chicken and Orzo is sure to become a family favorite with its bright flavors and ease of preparation. Enjoy your meal!
Lemon-Feta Chicken and Orzo
Ingredients
Method
- Season the chicken with salt, pepper, and lemon zest.
- Heat olive oil in a large skillet over medium heat.
- Cook the chicken for about 5-7 minutes on each side until fully cooked; remove and let rest.
- Sauté minced garlic in the same skillet for 1 minute.
- Add the uncooked orzo and toast for 1-2 minutes.
- Stir in chicken broth and lemon juice, bringing to a boil, then simmer for 10-12 minutes until orzo is tender.
- Stir in fresh spinach or kale, cooking for 2-3 minutes until wilted.
- Dice the chicken and return to the skillet with crumbled feta; mix well.
- Adjust seasoning with salt, pepper, or lemon juice as needed.
- Serve garnished with fresh parsley.