Greek Lemon Chicken Orzo

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PREP: 5 minutes

COOK: 15 minutes

Egg-Free, Nut-Free


1 cup
dried orzo
1 tbsp
garlic cloves, minced
boneless skinless chicken breasts, cut into 1-inch cubes
1 tbsp Greek seasoning
1 tsp
dried oregano
4 cups
chopped baby spinach
1 cup
halved cherry tomatoes
English cucumber, diced
1/2 cup
crumbled feta cheese
2 tbsp
chopped fresh parsley
2 tbsp
chopped fresh dill
2 tbsp
olive oil
2 tbsp
white wine vinegar
lemon, zest and juice
Salt and pepper to taste


Cook the orzo in a large pot of boiling water according to the package directions. Set it aside.

While the orzo is cooking, in a large skillet, heat the oil over medium-high heat. Add the garlic to the pan and cook until it is fragrant, about 30 seconds. Stir in the chicken. Season the chicken with the Greek seasoning, oregano, salt, and pepper. Cook, stirring occasionally, until the chicken is golden and reaches an internal temperature of 165ºF, about 5 to 7 minutes. Stir in the cooked orzo and the baby spinach. Turn off the heat and continue to stir until the spinach is wilted. Transfer the pasta into another bowl and allow it to cool completely.

Once the pasta is cooled down, add the tomatoes, cucumber, feta cheese, parsley, and dill. Stir in the olive oil, white wine vinegar, lemon zest, and lemon juice. Season with salt and pepper to taste.

Serve immediately or store in the refrigetator for up to 3 days.

Nutritional Info
Per serving
Calories (kcal)270
Total Fat (g)11
Saturated fat (g)3
Cholesterol (mg)40
Sodium (mg)180
Total Carbohydrate (g)27
Dietary Fiber (g)2
Total Sugars (g)3
Protein (g)16
Calcium (mg)127
Iron (mg)3
Potassium (mg)256