Description
This Healthy Mediterranean Chicken Orzo is a vibrant, nutrient-rich dish featuring tender chicken breast cooked with whole wheat orzo, fresh spinach, grape tomatoes, Kalamata olives, and fragrant herbs. Toasted pine nuts and crumbled feta cheese add delightful texture and flavor, making it a wholesome and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Chicken and Main Ingredients
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup whole wheat orzo
- 1 cup grape tomatoes, halved
- ½ cup Kalamata olives, sliced
- 2 cloves minced garlic
- ¼ cup dry white wine (optional)
- 2 cups fresh spinach leaves
- ¼ cup pine nuts, toasted
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ½ cup crumbled feta cheese
- Salt, to taste
Instructions
- Boil Water and Cook Orzo: Bring a pot of salted water to a boil. Add the whole wheat orzo and cook according to package instructions until al dente. Once cooked, drain the orzo and set it aside.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the bite-sized chicken breast pieces with salt and black pepper. Cook the chicken in the skillet for 5 to 7 minutes until it is browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics and Vegetables: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for about 1 minute until fragrant. Then add the halved grape tomatoes and cook for 3 to 4 minutes until softened. Stir in the sliced Kalamata olives and cook for an additional 2 minutes.
- Deglaze and Simmer: Pour in the optional dry white wine, scraping up any browned bits from the skillet bottom. Allow the wine to simmer for 2 to 3 minutes until it reduces slightly, concentrating the flavors.
- Combine Ingredients and Wilt Spinach: Return the cooked chicken to the skillet, then add the cooked orzo, fresh spinach leaves, toasted pine nuts, dried oregano, and optional red pepper flakes. Stir everything together and cook for 2 minutes until the spinach wilts.
- Finish with Fresh Herbs and Cheese: Remove the skillet from heat. Stir in the freshly chopped basil and parsley. Finally, sprinkle the dish with crumbled feta cheese for a creamy, salty finish.
- Serve: Serve the Mediterranean chicken orzo warm, garnished with extra fresh herbs if desired.
Notes
- For a vegan version, omit the chicken and feta cheese or substitute with plant-based alternatives.
- Use low-sodium chicken broth instead of water when cooking orzo for extra flavor.
- Toast pine nuts in a dry skillet over medium heat until golden and fragrant before adding to enhance their flavor.
- If you prefer, substitute white wine with chicken broth or skip it entirely.
- Adjust red pepper flakes based on your spice preference.
- Ensure not to overcook spinach to keep its vibrant color and texture.
- For a gluten-free option, use gluten-free orzo or substitute with quinoa or rice.
