Mediterranean Chicken W Rosemary Orzo

Infused with the vibrant flavors of the Mediterranean, this Mediterranean Chicken with Rosemary Orzo is a one-pan dinner marvel that's both hearty and fresh. Juicy, golden-seared chicken breasts are nestled atop tender rosemary-scented orzo, simmered in a savory broth and paired with a medley of cherry tomatoes, kalamata olives, and bright hints of lemon. Fresh spinach adds a burst of color and nutrients, while a finishing touch of creamy, crumbled feta cheese ties it all together. Perfect for busy weeknights, this dish boasts a balance of protein-packed chicken and satisfying pasta, all in under an hour. Whether you're seeking Mediterranean-inspired recipes, healthy chicken dinners, or quick family meals, this flavor-packed skillet dish is sure to delight!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 tablespoons olive oil
• 3 pieces garlic cloves, minced
• 2 tablespoons rosemary, fresh
• 1 teaspoon dried oregano
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 2 cups cherry tomatoes, halved
• 0.5 cup kalamata olives, pitted and sliced
• 1 whole lemon, juiced and zested
• 1.5 cups orzo pasta
• 3 cups chicken broth
• 3 cups spinach, fresh
• 0.5 cup feta cheese, crumbled

Directions

Step 1

Season the chicken breasts with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 tablespoon of fresh rosemary.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5-6 minutes on each side, until golden brown. Remove from the skillet and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the skillet and sauté the minced garlic for 1 minute, until fragrant.

Step 4

Stir in the cherry tomatoes, kalamata olives, oregano, lemon juice, and lemon zest. Cook for 3-4 minutes, allowing the tomatoes to soften slightly. Remove the mixture from the skillet and set aside.

Step 5

In the same skillet, add the orzo and toast it for 1-2 minutes, stirring constantly. Add the chicken broth and bring to a boil. Reduce the heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.

Step 6

Reduce heat to low and stir in the spinach, allowing it to wilt, about 2 minutes.

Step 7

Nestle the chicken back into the skillet with the orzo and spoon the tomato and olive mixture over the top.

Step 8

Cover and cook on low heat for an additional 5 minutes to ensure the chicken is fully cooked. The internal temperature should reach 165°F (75°C).

Step 9

Garnish with crumbled feta cheese and the remaining rosemary. Serve warm.

Nutrition Facts

Serving size	(2916.4g)

Amount per serving	% Daily Value*
Calories	3478.3

Total Fat 126.9g	0%
Saturated Fat 33.9g	0%
Polyunsaturated Fat 5.0g
Cholesterol 691.6mg	0%
Sodium 10305.0mg	0%
Total Carbohydrate 279.8g	0%
Dietary Fiber 39.4g	0%
Total Sugars 20.9g
Protein 304.1g	0%

Vitamin D 7.0IU	0%
Calcium 1344.0mg	0%
Iron 31.5mg	0%
Potassium 6350.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.8%

Protein: 35.0%

Carbs: 32.2%