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Delicious Lemon-Feta Chicken served with orzo pasta, garnished with herbs.

Lemon-Feta Chicken and Orzo

Savor the delightful combination of lemon, feta, and tender chicken in this easy-to-make recipe, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts Cut into bite-sized pieces after cooking.
  • 1 cup orzo pasta Uncooked.
  • 2 cups low-sodium chicken broth Or vegetable broth for a vegetarian option.
  • 1 tablespoon olive oil For sautéing.
  • 2 cloves garlic, minced
  • 1 medium lemon, zested and juiced Use juice for cooking and zest for seasoning.
  • 1 cup crumbled feta cheese For flavor.
  • 2 cups fresh spinach or kale Can be substituted based on preference.
  • to taste salt and pepper For seasoning.
  • to garnish Fresh parsley, chopped Use for serving.

Method
 

Preparation
  1. Season the chicken with salt, pepper, and lemon zest.
  2. Heat olive oil in a large skillet over medium heat.
  3. Cook the chicken for about 5-7 minutes on each side until fully cooked; remove and let rest.
  4. Sauté minced garlic in the same skillet for 1 minute.
  5. Add the uncooked orzo and toast for 1-2 minutes.
  6. Stir in chicken broth and lemon juice, bringing to a boil, then simmer for 10-12 minutes until orzo is tender.
  7. Stir in fresh spinach or kale, cooking for 2-3 minutes until wilted.
  8. Dice the chicken and return to the skillet with crumbled feta; mix well.
  9. Adjust seasoning with salt, pepper, or lemon juice as needed.
  10. Serve garnished with fresh parsley.

Notes

Enjoy this dish on its own or alongside a light salad or crusty bread. Store 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 moist.