Mediterranean Chicken and Orzo
A bright and flavorful one-pan meal of juicy seared chicken, sweet grape tomatoes, and nutty whole-wheat orzo, perfect for weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts trimmed (about 2 medium breasts)
- 1.5 cups whole-wheat orzo substitute regular orzo if preferred
- 2 cups grape tomatoes halved
- 2 cups fresh spinach roughly chopped
- 1/2 cup kalamata olives pitted and halved
- 2–3 tbsp extra-virgin olive oil plus more for sautéing
- 2–3 cloves garlic minced
- 1/4–1/3 cup white grape juice substitutes: chicken broth, low-sodium chicken broth, or a mix of lemon juice + water
- to taste salt and freshly ground black pepper
- 1/2 cup crumbled feta optional for serving
Herbs
- 2 tbsp fresh basil chopped
- 2 tbsp fresh parsley chopped
Instructions
Preparation
- Pat chicken dry and season both sides with salt and pepper.
- Heat 1–2 tablespoons olive oil in a large sauté pan over medium-high heat.
- Sear chicken for 4–6 minutes per side until golden and internal temperature reaches 165°F (74°C). Remove chicken and let rest on a plate.
- Meanwhile, bring a pot of salted water to a boil and cook orzo according to package directions until al dente. Drain and set aside.
Cooking
- In the same skillet, add another tablespoon of olive oil if needed. Reduce heat to medium.
- Add minced garlic and sauté for 30–60 seconds until fragrant.
- Add halved grape tomatoes and pour in the white grape juice. Cook for about 4–5 minutes, stirring occasionally, until tomatoes soften and the liquid reduces slightly.
- Stir in cooked orzo, kalamata olives, and chopped spinach. Cook for 1–2 minutes until spinach wilts.
- Remove from heat and fold in chopped basil and parsley. Taste and adjust seasoning, stirring in optional feta if using.
- Slice the rested chicken and place it atop the orzo mixture. Serve immediately.
Notes
For lower sodium, rinse olives and reduce added salt. For gluten-free options, use gluten-free orzo or small gluten-free pasta.