This simple recipe is great when you have little time. Tender chicken, whole‑grain orzo, and plenty of spinach come together in a single pan for a tasty, balanced dinner.
The meal gives you protein, fiber, healthy fats, and vegetables, keeping you satisfied for hours.
Active time: 15 minutes | Total time: 35 minutes
Greek Chicken & Orzo Skillet
Ingredients
- 1 tbsp olive oil
- 1 lb (454 g) boneless, skinless chicken breast, cubed
- 3/4 tsp kosher salt, split
- 1/2 tsp black pepper, split
- 3 garlic cloves, minced
- 2 cups (480 ml) low‑sodium chicken broth
- 1 cup (150 g) whole‑wheat orzo
- 1/3 cup (28 g) chopped sun‑dried tomatoes, drained
- 1 tsp dried oregano
- 6 oz (170 g) baby spinach
- 1/3 cup (43 g) crumbled feta cheese
- 1 lemon, cut into wedges
Directions
Heat a large skillet over medium‑high heat. Add the oil and swirl to coat. Sprinkle the chicken with a pinch of salt and pepper, then cook for 4–5 minutes until it just starts to brown. Toss in the garlic and stir for about 30 seconds.
Pour in the chicken broth, add the orzo, sun‑dried tomatoes, oregano, and the remaining salt and pepper. Bring the mixture to a boil, then cover and lower the heat. Simmer for about 15 minutes, stirring occasionally, until the pasta is soft and the chicken reaches 165°F (74°C).
Uncover the pan and fold in the spinach a little at a time, letting it wilt. Sprinkle feta over the top and serve with lemon wedges.
Serves: 4 | Portion: about 1 ¼ cups
Nutrition (per serving): Calories 482 • Fat 12 g (Sat 3 g) • Carbs 47 g (Fiber 6 g, Sugar 4 g) • Protein 49 g • Sodium 868 mg
Additional nutrients: Potassium 1151 mg • Iron 22 % DV • Vitamin C 37 % DV • Calcium 12 % DV