Description
A bright, satisfying meal that combines diced chicken, feta, olives, and cherry tomatoes with tender orzo, creating a quick, protein-packed dinner.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups chicken breast, diced
- 1 tablespoon olive oil
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 2 teaspoons dried oregano
- Salt and pepper to taste
- 1 lemon, juiced
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain well and set aside. Pat the diced chicken dry with paper towels and season lightly with salt and pepper.
- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
- Add the halved cherry tomatoes, sliced Kalamata olives, and dried oregano to the skillet with the chicken. Cook for another 3 minutes, stirring occasionally.
- Combine the cooked orzo with the chicken and vegetable mixture in the skillet or a large bowl. Stir in the crumbled feta, chopped parsley, and lemon juice. Taste and adjust salt and pepper. Mix gently and serve warm.
Notes
For better texture, avoid overcooking the orzo and consider using room-temperature feta for creamier mixing.
- Prep Time: 10
- Cook Time: 18
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 405
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.7g
- Protein: 34g
- Cholesterol: 0mg