Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6 people
1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
1 cup orzo (or gluten-free orzo/rice for a GF version)
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon dried oregano
3 garlic cloves, minced
1 cup grape or cherry tomatoes, halved
½ cup mixed olives (like Kalamata and green), sliced
3 cups chicken broth (or vegetable broth for a vegetarian option)
Juice and zest of 1 lemon
½ cup crumbled feta cheese (or vegan feta for dairy-free)
Salt and pepper, to taste
Optional garnish: fresh parsley or dill
Cook the chicken:
Heat olive oil in a large skillet or pot over medium heat.
Season the chicken with paprika, oregano, salt, and pepper. Add it to the skillet and cook for 5–7 minutes until golden and cooked through. Remove from the skillet and set aside.
Sauté aromatics and veggies:
In the same skillet, add garlic and sauté for 30 seconds until fragrant. Add the grape tomatoes and cook for 2–3 minutes until slightly softened.
Cook the orzo:
Stir in the orzo and pour in the chicken broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
Combine everything:
Add the cooked chicken, olives, lemon juice, and lemon zest to the skillet. Stir to combine and heat through for 1–2 minutes.
Finish with feta:
Sprinkle the crumbled feta on top and gently stir. Adjust seasoning with salt and pepper if needed.
Serve:
Garnish with fresh parsley or dill and serve warm.
Nutritional Information (per serving):
Calories: 420-500
Protein: 35-40g
Fat: 20-25g
Saturated Fat: 4-5g
Cholesterol: 60-70mg
Carbohydrates: 30-35g
Fiber: 2-3g
Sugar: 5-7g
Sodium: 400-500mg