This simple Greek lemon chicken is so delightful and succulent. Joined with still somewhat firm orzo, cucumbers, tomatoes, and crisp spinach, you have yourself an ideal summery feast that is prepared in 25 minutes.
It likewise encourages a group so it’s ideal for picnics, potlucks, and gatherings. Put it on your Memorial Day, Fourth of July, Labor Day, and graduation party menu and you will have cheerful loved ones.
The orzo is consummately still somewhat firm, the chicken is lemony and succulent, and the dish has so much flavor on account of the lemon juice, lemon pizzazz, Italian flavoring, oregano, garlic, and onions. The feta cheddar is so appropriate for this formula. The new spinach, cucumbers, and tomatoes are an appreciated expansion that consummately differentiate the cooked pasta and chicken.
Greek Lemon Chicken and Orzo – EASY, ready in 25 minutes, and feeds a crowd! Great for parties, picnics, and potlucks!!
- 1 pound orzo, cooked according to package directions and drained
- 3 tablespoons olive oil for pan + more for finished dish, as desired
- 1 medium sweet Vidalia onion, diced small
- 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 to 4 cloves garlic, pressed or finely minced
- 5 ounces fresh spinach (about 4 giant handfuls)
- 1/2 English cucumber, diced small
- 1 1/2 cups sliced cherry or grape tomatoes
- 1 teaspoon lemon zest, or to taste
- 2 to 3 tablespoons lemon juice, or to taste
- 1+ teaspoons kosher salt, or to taste
- 1 teaspoon freshly ground black pepper, or to taste
- 6 ounces crumbled feta cheese
- To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.
- While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
- Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.
- Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
- Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.
- Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.
- Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.
- Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
- Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.
- If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately. Recipe can be served warm or chilled. Extra will keep airtight in the fridge for up to 5 days and I froze the leftovers, noting that the texture of the vegetables does change upon thawing.
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