Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach leaves
- 1/2 cup black olives, sliced
- For garnish: 1/4 cup feta cheese, crumbled; 1/4 cup fresh parsley, chopped
Instructions
- Cook the orzo according to package instructions until al dente.
- In a large skillet over medium-high heat, warm olive oil and sauté seasoned chicken until golden brown (about 5-7 minutes).
- Add lemon juice and minced garlic to the skillet; cook until fragrant.
- Stir in cherry tomatoes and cook for an additional 2-3 minutes.
- Lower heat and mix in cooked orzo, spinach, and olives until combined.
- Remove from heat and top with feta cheese and parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (400g)
- Calories: 480
- Sugar: 4g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 90mg