Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 2 cups fresh spinach leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 cup uncooked orzo pasta
- 2 cups chicken broth
- Juice of 1 lemon
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup sliced kalamata olives
Instructions
- Preheat oven to 375°F (190°C).
- Heat 1 tablespoon olive oil in an oven-safe skillet or casserole dish. Add chicken, season with salt and pepper, and brown on all sides for 5-6 minutes. Remove and set aside.
- Add remaining olive oil to skillet and sauté onion for 2-3 minutes until softened.
- Stir in garlic, red bell pepper, and zucchini; cook 3-4 minutes until slightly softened.
- Add spinach, oregano, thyme, and optional red pepper flakes; stir until spinach wilts.
- Mix in uncooked orzo, then pour in chicken broth and lemon juice. Combine well.
- Return chicken to skillet and mix evenly. Cover with lid or foil and bake 25-30 minutes until orzo is tender.
- Uncover, sprinkle feta, parsley, and kalamata olives on top. Bake uncovered 5 minutes to melt feta slightly.
- Serve warm.
Notes
- Allow chicken to sit at room temperature before cooking for best results.
- Add a splash of white wine for extra flavor if desired.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek