Mediterranean Greek Chicken Orzo with Cranberries & Roasted Carrots

This Mediterranean Greek Chicken Orzo is a vibrant, wholesome one-pan meal packed with flavor and texture. Tender chicken breasts are paired with nutty orzo, sweet-tart dried cranberries, and lightly roasted carrots for a perfect balance of savory and sweet. Finished with a squeeze of lemon juice, crumbled feta, and fresh parsley, this dish delivers classic Mediterranean flavors in a simple, weeknight-friendly recipe. It’s nutritious, colorful, and satisfying without being heavy.

Total Time: 35–40 minutes
Servings: 4

Ingredients

1 lb (450 g) boneless, skinless chicken breasts

1 cup uncooked orzo pasta

2 medium carrots, peeled and sliced into thin rounds

2 tbsp olive oil

2 cloves garlic, minced

1 tsp dried oregano

1 tbsp lemon juice

¼ cup dried cranberries

¼ cup crumbled feta cheese

1 tbsp chopped fresh parsley

Salt and black pepper, to taste

Instructions

Preheat Oven and Roast Carrots:
Preheat oven to 400°F (200°C). Toss carrot slices with 1 tablespoon olive oil, a pinch of salt, and black pepper. Spread on a baking sheet and roast for 15–20 minutes until tender and lightly caramelized.

Cook the Chicken:
While the carrots roast, season chicken breasts with salt, pepper, and oregano. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken 5–7 minutes per side, or until fully cooked and golden brown. Remove from skillet and let rest for 5 minutes, then slice into strips.

Cook the Orzo:
In the same skillet, add minced garlic and sauté for 1–2 minutes until fragrant. Add uncooked orzo and toast lightly for 1–2 minutes. Pour in 1½ cups water or chicken broth, season with a pinch of salt, and simmer, stirring occasionally, until the orzo is tender and liquid is absorbed (about 8–10 minutes).

Combine Ingredients:
Stir roasted carrots, sliced chicken, and dried cranberries into the cooked orzo. Add lemon juice and adjust seasoning with salt and pepper.

Finish with Cheese and Herbs:
Sprinkle crumbled feta and chopped parsley over the top. Gently toss to combine.

Serve:
Serve warm as a main dish, garnished with extra parsley or a lemon wedge if desired.

Tips & Variations

Roasting the Carrots:
Roasting brings out the natural sweetness of the carrots. Cut them into uniform thin rounds so they cook evenly. For extra flavor, drizzle with a bit of honey or sprinkle with smoked paprika before roasting.

Chicken Options:
Boneless skinless chicken breasts work well, but thighs can also be used for a juicier texture. If using thighs, reduce cooking time slightly as they cook faster.

Orzo Cooking Tips:
Toast the orzo briefly in olive oil before adding liquid. This enhances the nutty flavor and prevents it from sticking together. Use chicken broth instead of water for a richer taste.

Sweet-Tart Cranberries:
Dried cranberries add a subtle sweetness that complements the savory chicken and feta. You can soak them in warm water or orange juice for 5–10 minutes to plump them up before adding.

Lemon Juice and Zest:
Lemon brightens the flavors. For extra zing, add a bit of lemon zest along with the juice before serving.

Cheese Options:
Feta provides the classic Mediterranean tang. For variation, try goat cheese or a bit of shredded mozzarella if you prefer milder cheese.

Herb Variations:
Fresh parsley works beautifully, but you can also mix in dill, mint, or basil for different flavor profiles.

Make It Ahead:
You can roast the carrots and cook the chicken a day ahead and store them separately. Reheat gently and toss with freshly cooked orzo before serving.

Add More Vegetables:
Spinach, zucchini, bell peppers, or cherry tomatoes can be added to make the dish even more colorful and nutrient-dense. Add softer vegetables near the end to prevent overcooking.

Serving Suggestions:
Serve as a main dish with a side salad, or as part of a Mediterranean-inspired platter with hummus, olives, and pita bread for a complete meal.

Q&A

Q: Can I make this dish vegetarian?
Yes. Replace the chicken with chickpeas, white beans, or sautéed tofu for a plant-based option. Roast the carrots and follow the rest of the recipe as usual.

Q: Can I use different grains instead of orzo?
Absolutely. Quinoa, couscous, or even small pasta shapes like acini di pepe can be used. Adjust cooking time according to the grain’s instructions.

Q: How do I prevent the orzo from sticking?
Toast the orzo in olive oil before adding liquid and stir occasionally while cooking. Using chicken broth or adding a splash of olive oil can also help.

Q: Can I prepare this dish ahead of time?
Yes. Roast the carrots and cook the chicken ahead, and store them separately in the fridge for up to 2 days. Cook the orzo fresh, then combine all components just before serving.

Q: Can I add more vegetables?
Yes. Spinach, zucchini, bell peppers, or cherry tomatoes work well. Add tender vegetables near the end of cooking to avoid overcooking.

Nutrition

(per serving, approx. 4 servings)

Calories: 380

Protein: 32 g

Carbohydrates: 40 g

Fat: 12 g

Saturated Fat: 4 g

Fiber: 4 g

Sugar: 8 g

Sodium: 360 mg

Calcium: 120 mg

This dish is high in protein, moderate in healthy fats, and packed with vitamins and fiber from vegetables and dried cranberries.

Conclusion

Mediterranean Greek Chicken Orzo with Cranberries & Roasted Carrots is a colorful, flavorful, and balanced meal that combines tender chicken, sweet-tart cranberries, and roasted vegetables with nutty orzo. The bright lemon juice and salty feta elevate the dish, while fresh parsley adds a touch of freshness. It’s an easy, weeknight-friendly recipe that delivers classic Mediterranean flavors, satisfying both the palate and the eye. Perfect for a wholesome family dinner or meal prep for the week.