One-Pot High-Protein Mediterranean Chicken Orzo
It is 6pm. You are tired. Dinner needs to happen fast. This High-Protein Mediterranean Chicken Orzo is the fresh, bright solution for your busy evening.
This dish brings the taste of a sunny garden right to your kitchen. It is light enough for a spring evening but filling enough to satisfy. You will love how the lemon and feta wake up your palate.
Why This Recipe Is a Winner
This recipe is a winner because it uses only one pot. You get restaurant-quality flavors with very little cleanup. It is perfect for busy spring weeknights when you want to spend less time washing dishes.
The high protein count keeps you feeling full and energized. It is a smart choice for a healthy reset. Your family will enjoy the tender chicken and creamy orzo texture.
Simple Method
Even if you are new to cooking, you can do this. The process is very straightforward and logical. You simply sear the chicken and toast the pasta in the same pan. The broth does the work while you relax for a few minutes.
Simple Ingredients
Most of these items are likely already in your pantry or fridge.
- 1.25 lbs Boneless skinless chicken breast, cut into 1-inch cubes
- 1.5 cups Dry orzo pasta
- 3.25 cups Low-sodium chicken broth
- 2 cups Fresh baby spinach, packed
- 1 cup Cherry tomatoes, halved
- 0.5 cup Red onion, finely diced
- 3 cloves Garlic, minced
- 0.25 cup Kalamata olives, pitted and sliced
- 0.25 cup Feta cheese, crumbled
- 2 tbsp Extra virgin olive oil
- 1 tsp Dried oregano
- 1 tbsp Fresh lemon juice
- 0.5 tsp Kosher salt
- 0.5 tsp Black pepper
Step-by-Step
- Season chicken cubes with salt, pepper, and 0.5 tsp of dried oregano.
- Heat olive oil in a large deep skillet over medium-high heat.
- Add chicken to the skillet and sear until browned on all sides, approximately 6 minutes. Remove chicken from the pan and set aside.
- In the same pan, add the diced onion and sauté for 3 minutes until translucent. Add the garlic and cook for an additional 60 seconds.
- Add the dry orzo to the skillet and toast for 2 minutes, stirring frequently to prevent burning.
- Pour in the chicken broth and the remaining oregano. Bring to a boil, then reduce heat to low.
- Cover and simmer for 10 minutes, or until the orzo is al dente and most of the liquid is absorbed.
- Fold in the seared chicken, cherry tomatoes, olives, and spinach. Stir until the spinach has wilted and the chicken is heated through.
- Remove from heat, stir in the lemon juice, and garnish with crumbled feta cheese.
Best Ways to Enjoy It
Serve this warm in shallow bowls for a cozy feel. Add a side of crusty whole-grain bread to soak up any remaining juices. Set the table outdoors to enjoy the fresh spring air while you eat. It pairs beautifully with a crisp cucumber salad.
Storage & Reheating
Store leftovers in airtight containers for up to four days. This dish makes a fantastic grab-and-go lunch for your work week. To reheat, add a splash of water or broth to keep it moist. Use the microwave or a small skillet over low heat.
Tips for Best Results
- Do not skip toasting the orzo for extra nutty flavor.
- Avoid overcooking the chicken during the initial sear.
- Use fresh lemon juice instead of bottled for the best brightness.
- Stir the orzo occasionally to prevent it from sticking to the pan.
- For meal prep, keep the feta on the side until serving.
- Add a handful of fresh summer berries on the side for dessert.
- Double the batch if you are feeding a larger crowd.
Ways to Switch It Up
- Swap chicken for chickpeas for a vegetarian version.
- Use gluten-free orzo if you have a dietary sensitivity.
- Add red pepper flakes for a spicy kick.
- Swap spinach for kale for a heartier texture.
Common Questions
Can I make this ahead of time?
Yes, this is a great meal prep option. The flavors actually meld together even better the next day. Just reheat gently to keep the chicken tender.
What if I don’t have orzo?
You can use another small pasta shape like ditalini. You could also use pearl couscous. Just keep an eye on the liquid absorption levels as they vary.
I hope this fresh recipe brightens your spring evenings. Give it a try and let the bright lemon flavors refresh you. Happy cooking!
— Clara
Ingredients
Method
- Season chicken cubes with salt, pepper, and 0.5 tsp of dried oregano.
- Heat olive oil in a large deep skillet over medium-high heat.
- Add chicken to the skillet and sear until browned on all sides, approximately 6 minutes. Remove chicken from the pan and set aside.
- In the same pan, add the diced onion and sauté for 3 minutes until translucent. Add the garlic and cook for an additional 60 seconds.
- Add the dry orzo to the skillet and toast for 2 minutes, stirring frequently to prevent burning.
- Pour in the chicken broth and the remaining oregano. Bring to a boil, then reduce heat to low.
- Cover and simmer for 10 minutes, or until the orzo is al dente and most of the liquid is absorbed.
- Fold in the seared chicken, cherry tomatoes, olives, and spinach. Stir until the spinach has wilted and the chicken is heated through.
- Remove from heat, stir in the lemon juice, and garnish with crumbled feta cheese.
