High Protein Greek Chicken Orzo

Greek-inspired chicken orzo with spinach, feta, lemon, and savory broth, cooked in one skillet for an easy protein-rich dinner in about 35 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 1.25 lb chicken breast
• 1 cup orzo
• 2 cups chicken broth
• 1 cup baby spinach
• 0.5 cup feta cheese
• 1 large lemon
• 2 tablespoons olive oil
• 2 cloves garlic
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Pat the chicken dry. Season both sides with 1/2 teaspoon salt, pepper, and oregano. (about 2 min)
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 7 minutes per side, until the thickest part reaches 165°F. Transfer to a plate and rest. (about 14 min) — 165°F
3. Add the remaining olive oil to the skillet. Sauté the garlic for 30 seconds, then stir in the orzo and toast for 1 minute. (about 2 min) — Medium heat
4. Pour in the broth and bring it to a simmer. Cook the orzo for 9 to 11 minutes, stirring occasionally, until tender and most of the broth is absorbed. (about 11 min) — Simmer
5. Fold in the spinach, feta, lemon zest, and 2 tablespoons lemon juice. Cook for 1 to 2 minutes, until the spinach wilts and the feta softens slightly. (about 2 min) — Low heat
6. Slice the rested chicken and place it over the orzo. Serve hot with the remaining lemon cut into wedges. (about 1 min)