Name: Chicken Orzo with Spinach and Greek Yogurt
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1½ lb boneless, skinless chicken breast; 1 Tbsp extra-virgin olive oil; ½ yellow onion; 3 cloves garlic; 1 tsp paprika; 1 tsp dried oregano; 1 tsp garlic powder; ½ tsp kosher salt (start with ¼ tsp if using fine table salt), more to taste; ¼ tsp black pepper; 2 cups chicken broth; 1 cup orzo pasta, dry; 2 cups baby spinach; ¼ cup Greek yogurt; ½ cup grated parmesan cheese; 2-4 Tbsp lemon juice, start with 2 and increase to taste; 1 tsp lemon zest

Description

This delicious chicken orzo recipe is perfect for a quick weeknight dinner.

Ingredients

Scale

1½ lb boneless, skinless chicken breast
1 Tbsp extra-virgin olive oil
½ yellow onion
3 cloves garlic
1 tsp paprika
1 tsp dried oregano
1 tsp garlic powder
½ tsp kosher salt (start with ¼ tsp if using fine table salt), more to taste
¼ tsp black pepper
2 cups chicken broth
1 cup orzo pasta, dry
2 cups baby spinach
¼ cup Greek yogurt
½ cup grated parmesan cheese
2–4 Tbsp lemon juice, start with 2 and increase to taste
1 tsp lemon zest

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Instructions

Cut the chicken into bite-sized pieces. Dice the onion and mince the garlic.
Heat a large skillet over medium heat. Add the olive oil and heat until it shimmers. Add the onion. Sauté for 3-4 minutes until translucent.
Add the chicken, garlic, and seasonings. Make sure the chicken is coated in the seasonings. Cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).
Add the orzo pasta and chicken broth to the cooked chicken. Give it a good stir and bring to a boil. Lower heat and cover. Simmer on low heat for 12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan.
Remove the lid and simmer another 2-4 minutes uncovered until orzo is cooked. Cook time will vary based on your pan and stovetop. There will still be excess liquid; it will absorb as the orzo sits.
At the end of cooking, stir in the spinach until it wilts. Turn off heat and stir in the Greek yogurt, parmesan, lemon juice, and lemon zest. Give it a taste and add more salt as needed.
Hint: there will still be quite a bit of liquid when you first turn off the heat. Don’t worry! The orzo will continue to absorb it as it cooks.

Notes

For a stronger lemon flavor, use the zest and juice of 2 large lemons.
This dish pairs well with a light salad.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 450
Sugar: 2g
Sodium: 600mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 30g
Cholesterol: 75mg