Description
A bright and flavorful dish featuring tender chicken, orzo pasta, and zesty lemon and feta cheese.
Ingredients
Scale
- 2 cups of orzo pasta
- 1 pound of chicken breasts, boneless and skinless
- 1 cup of feta cheese, crumbled
- 1 lemon, juiced and zested
- 1 red bell pepper, diced
- 1 cup of cherry tomatoes, halved
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Begin by boiling a large pot of salted water. Add the orzo and cook according to the package instructions until al dente. Drain and set aside.
- While the orzo cooks, season the chicken breasts with salt, pepper, and dried oregano.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the chicken is cooked through. Remove from the skillet and let it rest for a few minutes before slicing.
- Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Add the diced red bell pepper and halved cherry tomatoes. Cook for about 5 minutes until the vegetables are tender.
- Add the cooked orzo, lemon juice and zest, and crumbled feta cheese to the skillet. Stir well to combine all the ingredients.
- Slice the chicken and place it on top of the orzo mixture. Garnish with fresh parsley before serving.
Notes
Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg