Description
A fresh and flavorful dish combining lemon, feta, chicken, and orzo, all cooked in one skillet for easy cleanup.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 lemon (zested and juiced)
- 1 cup crumbled feta cheese
- 2 cups fresh spinach or kale
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, and lemon zest.
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the chicken and brown it for 5–7 minutes on each side until cooked through. Remove the chicken and let it rest.
- In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the uncooked orzo and toast it for 1–2 minutes.
- Pour in the chicken broth and lemon juice. Bring to a boil, then reduce to a simmer. Cover and cook for about 10–12 minutes, or until the orzo is tender.
- Stir in the fresh spinach or kale and cook for 2–3 minutes until wilted.
- Dice the cooked chicken and add it back into the skillet with the crumbled feta. Stir to combine.
- Taste and adjust salt, pepper, or lemon juice as needed.
- Garnish with chopped fresh parsley and serve.
Notes
Use low-sodium broth for better control of salt content. For extra creaminess, you can stir in plain yogurt or cream at the end.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg