Ingredients
- 4 boneless chicken thighs or breasts
- 1 cup orzo pasta
- 3 cloves fresh garlic, minced
- 1 cup feta cheese, crumbled
- 2 fresh lemons, juiced and zested
- 2 tablespoons olive oil
- 1/4 cup fresh herbs (parsley and dill), chopped
- 2 cups fresh spinach or kale (optional)
Instructions
- Marinate the chicken by combining olive oil, lemon juice, minced garlic, and herbs. Let soak for at least 30 minutes.
- Cook the orzo in a pot of salted boiling water until al dente, about 8-10 minutes. Drain and save a cup of pasta water.
- Sear the marinated chicken in olive oil over medium-high heat for 6-7 minutes per side until golden brown and cooked through.
- Combine the cooked orzo, spinach, feta, and a splash of reserved pasta water in the same skillet and stir until heated through.
- Serve with a squeeze of fresh lemon and additional herbs for garnish.
Notes
For a gluten-free option, swap orzo for quinoa. Feel free to add any vegetables you have on hand, like zucchini or bell peppers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mediterranean
- Diet: Paleo