Description
A vibrant, Mediterranean-inspired dish made with juicy seasoned chicken, tender orzo pasta, and crisp fresh vegetables. Finished with feta cheese, lemon, and herbs, it’s a wholesome and delicious meal for any occasion.
Ingredients
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2 cups orzo pasta
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1 lb boneless, skinless chicken breasts
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2 tbsp olive oil
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp dried oregano
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1 tsp paprika
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Salt and black pepper, to taste
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1 cup cherry tomatoes, halved
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1 cup cucumber, diced
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1/2 cup red onion, finely chopped
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1/2 cup Kalamata olives, pitted and sliced
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1/2 cup feta cheese, crumbled
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1/4 cup fresh parsley, chopped
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Juice of 1 lemon
Instructions
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Season the Chicken
Drizzle chicken with 1 tbsp olive oil. Sprinkle with garlic powder, onion powder, oregano, paprika, salt, and pepper. Let sit while you prep the orzo. -
Cook the Orzo
Bring a pot of salted water to a boil. Cook orzo according to package instructions (about 8–10 minutes). Drain and rinse under cold water. Set aside. -
Cook the Chicken
Heat 1 tbsp olive oil in a skillet over medium heat. Cook chicken 6–7 minutes per side, until golden and fully cooked (internal temp 165°F). Let rest 5 minutes, then slice. -
Assemble the Bowl
In a large bowl, combine orzo, cherry tomatoes, cucumber, red onion, olives, feta, and parsley. Add sliced chicken. -
Finish with Lemon
Squeeze lemon juice over the bowl. Gently toss everything together. Serve warm or chilled.
Notes
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For extra flavor, marinate the chicken 30 minutes before cooking.
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Chill for 30 minutes to enjoy as a cold pasta salad.
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Swap orzo for quinoa, couscous, or farro if desired.
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Add fresh herbs like mint or basil for extra brightness.
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Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean