Greek Chicken Orzo

Greek Chicken Orzo

A flavour packed orzo (rice shaped pasta) with chicken, olives, roasted red peppers and feta!

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ingredients

• 1 pound boneless and skinless chicken breasts or thighs, cut into small pieces
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 cloves garlic, minced/grated
• 1 teaspoon oregano (or Greek seasoning (link))
• 1/2 teaspoon (smoked) paprika (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 cup orzo (or other small pasta) (gluten-free for gluten-free)
• 2 1/2 cups chicken broth (link)
• 1 teaspoon oregano (or Greek seasoning (link))
• 1/3 cup kalamata olives, sliced
• 1/3 cup roasted red peppers (link), sliced
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon dill, chopped (optional)
• 1 tablespoon mint, chopped (optional)
• 1 tablespoon parsley, chopped (optional)
• 1/4 cup feta, crumbled

directions

1. Marinate the chicken in the mixture of the olive oil, lemon juice, lemon zest, oregano, paprika, salt and pepper for 20 minutes to overnight.
2. Cook the chicken and onion in a large pan over medium heat. (There should be enough oil in the marinade on the chicken to cook.)
3. Add the garlic and cook until fragrant, about a minute.
4. Add the orzo, broth, oregano, kalamata olives, and roasted red peppers, bring to a boil, reduce the heat and simmer until the orzo is cooked, about 8-10 minutes, mixing every few minutes.
5. Add the lemon juice and zest, dill, mint, parsley, and feta and enjoy!

Nutrition Facts: Calories 360, Fat 15g (Saturated 3g, Trans 0), Cholesterol 95mg, Sodium 586mg, Carbs 32g (Fiber 2g, Sugars 6g), Protein 35g

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