Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup orzo pasta
- 1 can (15 oz) diced tomatoes
- 2 cups fresh spinach
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups chicken broth
Instructions
- Heat olive oil in a large pot over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Season chicken breasts with salt, pepper, and oregano. Add to the pot and cook for 5-7 minutes on each side, or until cooked through. Remove chicken and set aside.
- Add chicken broth to the same pot and bring to a boil. Stir in orzo and diced tomatoes, then reduce heat and simmer for about 10 minutes or until orzo is tender.
- Incorporate fresh spinach and crumbled feta cheese, stirring until spinach wilts.
- Slice the cooked chicken and place it on top of the orzo mixture. Serve warm.
Notes
Serve warm, garnished with extra feta and fresh herbs. Pairs well with a green salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg