Description
Delicious Mediterranean Chicken Orzo in Just 30 Minutes.
Ingredients
Scale
- 2 tablespoons Olive Oil
- 2 tablespoons Butter
- 1 cup Uncooked Orzo Pasta
- 1 cup Tomatoes, halved
- 1/3 cup Kalamata Olives, pitted and halved
- 1 tablespoon Capers
- 1/2 teaspoon Dried Oregano
- 4 cloves Garlic, minced
- 1/2 cup Dry White Wine
- 2.5 cups Chicken Broth
- 2 cups Cooked Shredded Chicken
- 2 cups Fresh Baby Spinach
- 1/2 cup Feta Cheese, crumbled
- Salt & Pepper, to taste
Instructions
- In a pot over medium-high heat, combine olive oil, butter, tomatoes, olives, capers, oregano, garlic, and orzo. Cook for 2 minutes, stirring frequently until fragrant and the tomatoes start to soften.
- Pour in the white wine and allow it to bubble for about 30 seconds.
- Stir in 2.5 cups of chicken broth. Bring the mixture to a gentle boil.
- Reduce the heat and let it simmer for 10 minutes, stirring regularly.
- Gently mix in the cooked shredded chicken, fresh spinach, and crumbled feta. Allow everything to meld together for about 3-5 minutes until the spinach wilts and the cheese melts.
- Taste and adjust the seasoning with salt and pepper before serving.
- Enjoy warm straight from the pot!
Notes
- Optional garnish with fresh herbs like parsley.
- Perfect for meal prep; make a double batch for quick dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 90 mg