Description
This Greek Chicken and Lemon Orzo is a flavorful and satisfying meal that is ready in 30 minutes!
Ingredients
Scale
Chicken:
- 1.5 lb boneless, skinless chicken thighs
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp red pepper flakes
- 2 TBSP Olive oil
Greek Lemon Orzo:
- 1 TBSP Olive oil
- 8 oz grape tomatoes, sliced in half
- 5 garlic cloves, minced
- 1 tsp dried oregano
- 1/4 tsp salt
- 3 sprigs fresh spinach, chopped
- 3 TBSP fresh lemon juice
- 2 cups cooked orzo
- 15 oz chickpeas, canned
Feta Cheese Mixture:
- 6 oz feta cheese crumbles
- 1 TBSP olive oil
- 1 TBSP fresh lemon juice
- 1/4 tsp dried oregano
- 2 TBSP chopped fresh oregano
Instructions
- Season the chicken thighs with dried oregano, paprika, salt and red pepper flakes
- Add 2 TBSP olive oil to a large skillet at medium heat
- Add the chicken thighs and cook the chicken undisturbed for 5 minutes
- Flip the chicken and reduce the heat to medium-low and cook for 5 more minutes, or until the chicken is completely cooked through
- Remove chicken and set aside
- Using the same pan, add half of the tomatoes, minced garlic, 1 tsp dried oregano, salt, and 1 TBSP of olive oil
- Cook on medium heat for about 2 minutes or until tomatoes soften
- Stir in fresh spinach until it wilts
- Add cooked orzo and drained chickpeas
- Add 3 TBSP of fresh lemon juice and the remaining tomatoes and mix until combined
- In a medium bowl, combine the feta cheese with 1 TBSP olive oil, 1 TBSP fresh lemon juice, and both the fresh and dried oregano
- Mixed until all cheese is coated
- Mix half of the feta cheese mixture into the skillet
- Add the sliced cooked chicken and top with the rest of the feta mixture
- Season with salt and pepper