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Greek Lemon Chicken and Orzo




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.


This article and recipe adapted from this site

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