One Skillet Greek Orzo Chicken

Keeping things colorful and easy. Greek inspired herb chicken cooked together with zucchini, sun-dried tomatoes and orzo pasta to create a deliciously, healthy one skillet style summer dinner. It’s simple but mouthwatering and made in no time.

Ingredients

Ingredients
Servings:
g
Boneless Chicken Breast
tbsp
Olive Oil
tsp
Dried Oregano
tsp
Sweet Smoked Paprika Powder
tsp
Dried Thyme
tsp
Kosher Salt
tsp
Black Pepper
tbsp
Aceto Balsamico
Garlic Clove
Zucchini
g
Sun Dried Tomatoes
g
Mixed Olives
g
Orzo
ml
Water
g
Feta Cheese
Tomatoes
g
Cherry Tomatoes
ml
Olive Oil
g
Fresh Herbs (Parsley, Dill)

Instructions

Preparing In The Kitchen
  1. Rinse the chicken breasts under cold water, pat dry and cut into long slices. Peel the garlic cloves and chop finely. Wash the vegetables and pat dry. Remove the green from the zucchini and cut into thin slices. Halve the cherry tomatoes. Wash the herbs, shake dry and chop. Drain the sun-dried tomatoes, pat dry and cut finely. Crumble the feta cheese.
  2. In a large skillet, toss together the olive oil, chicken, oregano, paprika, thyme, salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet and set aside.
  3. To the same skillet, add the zucchini and sun-dried tomatoes. Cook until soft for about 3-4 minutes. Add the orzo and water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. Stir the chicken and olives into the orzo. Allow the chicken to warm through, about 3 minutes.
  4. Meanwhile, toss all the ingredients for the tomatoes together in a bowl. Season with salt and red pepper flakes.
  5. To serve, spoon the tomatoes over the chicken and gently toss. Serve each topped with feta cheese and optionally tzatziki.

Preparing In The Kitchen
  1. Rinse the chicken breasts under cold water, pat dry and cut into long slices. Peel the garlic cloves and chop finely. Wash the vegetables and pat dry. Remove the green from the zucchini and cut into thin slices. Halve the cherry tomatoes. Wash the herbs, shake dry and chop. Drain the sun-dried tomatoes, pat dry and cut finely. Crumble the feta cheese.
  2. In a large skillet, toss together the olive oil, chicken, oregano, paprika, thyme, salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet and set aside.
  3. To the same skillet, add the zucchini and sun-dried tomatoes. Cook until soft for about 3-4 minutes. Add the orzo and water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. Stir the chicken and olives into the orzo. Allow the chicken to warm through, about 3 minutes.
  4. Meanwhile, toss all the ingredients for the tomatoes together in a bowl. Season with salt and red pepper flakes.
  5. To serve, spoon the tomatoes over the chicken and gently toss. Serve each topped with feta cheese and optionally tzatziki.

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