Lemon-Feta Chicken and Orzo – Dishing Out Health

Why You’ll Love this Chicken and Orzo

• One Pan Dinner. You can’t beat a one-pan meal that delivers on both nutrition and flavor. Just like my Pesto Chicken and Orzo, this all-in-one dinner is what weeknight dreams are made of.
• Nutritious. A fabulous veggie lineup of peppers and spinach add fiber and micronutrients to the meal.
• Mediterranean Flavors. Between the warming spices, fresh herbs, and lemony feta topping, each bite tastes like a trip to the Mediterranean. The topping mixture is similar to the one in this Warm Lentil Salad with Feta, which adds both brightness and richness to the dish.
• Great for Leftovers. There’s something to be said about a dish in which the flavors just continue to get better. We LOVE enjoying this one the next day – rewarmed or even chilled.

If you’re a fan of my Lemon Pepper Shrimp and Orzo recipe, this one should absolutely be next on your list!

It’s everything I want in a one-pan dinner: filling and nutritious with enticing textures and flavors.

If you’re not familiar with orzo, it’s a type of short-cut pasta that resembles a grain of rice. Because of its petite size, orzo cooks in lightning speed, which makes it a great alternative to rice for a fast weeknight dinner.

It’s also super versatile, acting as a blank slate to take on any flavor lineup you fancy.

Here, warming spices meet lemony herbs, citrusy brightness, and creamy, salty cheese. Everything my Mediterranean-loving self craves this time of year.

The Ingredients

Here are a few quick notes about the ingredients you will need to make this chicken and orzo:

• Chicken: You can use boneless, skinless chicken breasts or thighs in this recipe. Just be sure to cut them into bite-size pieces for even, speedy cooking.
• Orzo: Look for orzo in the pasta aisle of your local grocery store. To make this dish gluten free, either use a gluten free small-cut pasta or rice.
• Spices: A mix of smoked paprika, oregano, and garlic give the chicken incredible flavor.
• Onion: You can use yellow, white, or sweet onion here. (I typically prefer yellow onion.)
• Bell Pepper: Any color works, however I suggest red or orange bell peppers, which add vibrancy and a little sweetness.
• Spinach: Fresh baby spinach amps up the nutrition profile of this dish.
• Broth: You can use chicken, vegetable, or bone broth. The broth adds an extra layer of flavor as we cook the orzo.
• Feta: I suggest purchasing a block of feta cheese and crumbling it yourself (rather than a container of pre-crumbled feta). I find the blocks of feta to be richer and creamier.
• Herbs: A mix of fresh parsley and dill add lemony, herbal brightness.
• Lemon: You need both the zest and juice of 1 lemon. The double installment of lemon complements the salty, tangy feta cheese beautifully.

For a complete list of ingredients and quantities, see the recipe card below.

The Directions

Step 1: Season and Sauté Chicken

Place chicken in a bowl and add olive oil and spices; toss well to coat.

Heat a large skillet over medium heat. Add chicken and sauté until cooked through, about 7 minutes. Transfer to a clean bowl.

Step 2: Sauté Onion and Pepper

Add onion and bell pepper to pan; cook until soft, about 6 minutes.

Step 3: Add Orzo to the pan and cook for 1 to 2 minutes, allowing the grains to lightly toast.

Step 4: Add Broth, salt, and pepper, and bring to a boil. Simmer until the orzo is al dente, about 12 to 15 minutes

Step 5: Add Spinach into cook orzo mixture, and stir until it wilts.

Step 6: Continue simmering, uncovered, for 2 more minutes.

Step 7: Prepare Marinated Feta Mixture

Combine feta, herbs, lemon zest and juice, and olive oil in a medium bowl; stir to combine.

Step 8: Add Chicken back to pan, stir to warm through.

Lastly, top chicken and orzo with feta mixture and serve!

Recipe Variations

• Use Different Veggies. In addition (or in place of) the bell pepper and spinach, zucchini also works great in this recipe. Just slice into small half moons and sauté it with the onion. You can also use fennel in place of the onion.
• Add Spice. For a little kick of heat, add 1 to 2 teaspoons of spicy harissa or Calabrian chiles.
• Use a Different Protein. In place of chicken breasts or thighs, I also love using chicken sausage in this recipe. (A plant-based sausage would also work great if making it vegetarian!)
• Make Gluten Free. Look for gluten free orzo (I use DeLallo or Jovial brand), or Banza chickpea rice, which has a similar cooking time.

How to Store and Reheat

• To Store. Transfer leftovers to an airtight container and refrigerate for up to 3 days.
• Reheat. I suggest rewarming individual portions in the microwave, or larger servings in a skillet over medium. Add a splash of broth or water to help rehydrate the orzo.
• Freeze. Leftover chicken and orzo can be frozen for up to 3 months, however I suggest making the feta topping fresh when ready to eat.

If you give this Lemon-Feta Chicken and Orzo a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Follow along on Facebook and Pinterest for more recipes.