Description
This Healthy Mediterranean Chicken Orzo is a vibrant and flavorful one-pan meal combining tender chicken, nutritious whole wheat orzo, fresh vegetables, and aromatic herbs. Enhanced with kalamata olives, grape tomatoes, pine nuts, and crumbled feta, this dish captures the essence of Mediterranean cuisine while offering a wholesome and satisfying dinner option.
Ingredients
Scale
Proteins & Grains
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup whole wheat orzo
Vegetables & Herbs
- 1 cup grape tomatoes, halved
- 2 cups fresh spinach leaves
- 2 cloves minced garlic
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
Pantry Items & Seasonings
- 2 tbsp olive oil
- ½ cup kalamata olives, sliced
- ¼ cup pine nuts, toasted
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- Salt, to taste
Dairy
- ½ cup crumbled feta cheese
Liquids
- ¼ cup dry white wine (optional)
Instructions
- Boil the Orzo: Bring a pot of salted water to a boil. Add the whole wheat orzo and cook according to package instructions until al dente. Drain and set aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and black pepper, then add to the skillet. Cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Garlic and Tomatoes: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant. Add the halved grape tomatoes and cook for 3-4 minutes until softened.
- Add Kalamata Olives and Deglaze: Stir in the sliced kalamata olives and cook for 2 more minutes. Pour in the dry white wine (if using), scraping up any browned bits from the skillet. Let it simmer for 2-3 minutes until the wine has reduced slightly.
- Combine Ingredients: Return the cooked chicken to the skillet. Add the cooked orzo, fresh spinach leaves, toasted pine nuts, dried oregano, and optional red pepper flakes. Stir everything together and cook for 2 minutes until the spinach wilts.
- Finish the Dish: Remove the skillet from heat. Stir in fresh basil and parsley. Sprinkle crumbled feta cheese evenly over the top. Serve warm, garnished with extra herbs if desired.
Notes
- To keep this dish gluten-free, substitute the whole wheat orzo with a gluten-free pasta alternative.
- If you prefer, you can omit the white wine or replace it with chicken broth for deglazing.
- To toast pine nuts, place them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown.
- Red pepper flakes are optional and can be adjusted based on your desired spice level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.