Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 4 oz feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 tsp dried oregano
- Salt and pepper to taste
Instructions
- Marinate the chicken: In a bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper. Add chicken breasts and let marinate for at least 30 minutes.
- Cook the orzo: Boil salted water in a pot, add orzo, and cook according to package instructions until al dente (about 8-10 minutes). Drain and set aside.
- Sauté the vegetables: In a large skillet over medium heat, add olive oil and sauté red onion and cherry tomatoes for about five minutes until softened.
- Cook the chicken: Push veggies aside in the skillet. Add marinated chicken and cook for about six minutes on each side until golden brown and cooked through.
- Combine: Slice cooked chicken into bite-sized pieces in the skillet. Toss in cooked orzo and crumbled feta cheese.
- Serve: Plate the mixture and drizzle with any leftover juices from the skillet.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sauté
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate (approximately 400g)
- Calories: 490
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg