Description
For the Chicken:
2 boneless, skinless chicken breasts
1 tsp dried oregano
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp smoked paprika
Salt and black pepper to taste
1 tbsp olive oil
For the Orzo:
1 cup orzo pasta
1 1/2 cups chicken broth
1/2 cup cherry tomatoes, halved
1/2 cup baby spinach, chopped
1/4 cup kalamata olives, sliced
1/4 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Juice of 1/2 lemon
Directions:
Season chicken breasts with oregano, thyme, garlic powder, smoked paprika, salt, and black pepper.
Heat olive oil in a large skillet over medium heat. Cook chicken for 5-6 minutes per side, until golden brown and cooked through. Remove and set aside.
In the same skillet, add orzo and toast for 1 minute. Pour in chicken broth and bring to a simmer.
Cover and cook for 8-10 minutes, stirring occasionally, until orzo is tender and broth is absorbed.
Stir in cherry tomatoes, spinach, olives, and lemon juice. Cook for 2 minutes until spinach wilts.
Return sliced chicken to the skillet and sprinkle with feta cheese and parsley.
Serve warm and enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 410 per serving Servings: 4 servings
