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One-Pan Lemon Chicken and Veggie Orzo

A delightful one-pan meal featuring juicy chicken, flavorful orzo, and fresh vegetables with a refreshing lemon flavor, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts (cut into 1-inch cubes)
  • 1 tbsp olive oil
  • 1 piece lemon (zested and juiced)
  • 1 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper (freshly ground)
For the Orzo
  • 1 cup orzo pasta (uncooked)
  • 3 cups chicken broth (low-sodium)
For the Vegetables
  • 1 pint cherry tomatoes (halved)
  • 3 cups baby spinach (fresh, packed)
  • 1 medium yellow onion (finely chopped)
  • 3 cloves garlic (minced)
For Topping
  • 0.25 cup crumbled feta cheese
  • 2 tbsp fresh parsley or dill (chopped)

Method
 

Marinate the Chicken
  1. In a bowl, combine chicken cubes, olive oil, lemon zest, lemon juice, oregano, garlic powder, salt, and pepper. Let it marinate for at least 15 minutes.
Cook the Chicken and Orzo
  1. In a large skillet, heat some olive oil over medium heat. Add the marinated chicken and cook until browned.
  2. Add chopped onion and minced garlic, stirring until softened.
  3. Then, stir in orzo and chicken broth. Bring to a boil and reduce heat.
  4. Cover and simmer until orzo is cooked.
Finish the Dish
  1. Once the orzo is tender, mix in halved cherry tomatoes and baby spinach.
  2. Stir everything together until the spinach wilts.
  3. Top with crumbled feta cheese and chopped parsley or dill before serving.

Notes

For a tangier flavor, add more lemon juice. Consider adding chickpeas or other veggies for extra protein. Ensure to cook the chicken fully for safety. Adjust cooking time based on chicken cube size. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with a little extra broth or water.