Greek Lemon Chicken and Orzo

This smooth Greek lemon chook is so flavorful and juicy. blended with al dente orzo, cucumbers, tomatoes, and clean spinach, you’ve got your self a great summery meal that’s equipped in 25 minutes.

It also feeds a crowd so it’s perfect for picnics, potlucks, and events. positioned it in your Memorial Day, Fourth of July, labor Day, and graduation party menu and you'll have satisfied pals and own family members. The orzo is perfectly al dente, the hen is lemony and juicy, and the dish has a lot flavor way to the lemon juice, lemon zest, Italian seasoning, oregano, garlic, and onions.

The feta cheese is so nicely-ideal for this recipe. It pairs excellently with the lemon notes on this dish and even in case you’re not the biggest feta fan, don’t bypass it right here. It simply makes the finished dish flavor even better. The fresh spinach, cucumbers, and tomatoes are a welcome boost that completely contrast the cooked pasta and bird.

when you consider that this is a ‘pasta salad’, there are no policies in my ebook about what substitutions or additions you could make. fresh basil, inexperienced onions, crimson bell peppers, zucchini, marinated artichokes, and olives are just a few additions that could be lovable.

I used English cucumbers and grape tomatoes however when you have a lawn complete of regular cucumber (or zucchini) and everyday tomatoes, pass for it. This salad will help you experience the bounty of your garden.

INGREDIENTS

•  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

INSTRUCTIONS

1. To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.
2. While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
3. 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.
4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
5. Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.
6. 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.
7. Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.
8. 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.
9. 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.
10. 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.

Recipe From : https://www.averiecooks.com/greek-lemon-chicken-and-orzo/#