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Chicken with Feta Orzo

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This is a beautifully basic chicken dish. It’s simple and easy to make but has a richness in flavor. It has minimal ingredients but fills you up, gives you a good amount of protein, vitamin A and iron. Hope you add it to your next weeks menu! Enjoy!

Serves: 2 | Serving Size: 1/2 of dish

Ingredients:

  • 3/4 cup orzo
  • 2 (6 ounce) boneless skinless chicken breast
  • 1 1/2 tablespoon olive oil – divided
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon red pepper flakes
  • 1 1/4 cup low sodium chicken both, plus extra as needed
  • 4 cups (4 ounces) baby spinach
  • 2 ounces (1/2 cup) feta cheese, crumbled
  • 1 1/2 teaspoon lemon juice

Directions:

  1. Brown orzo in a large skillet over medium-high heat, transfer to bowl, set aside.
  2. Pat chicken dry with paper towels, season generously with salt and pepper. Heat oil in now empty skillet, add chicken and brown on each side; transfer to plate, cover with aluminum foil and set aside.
  3. Combine garlic, oregano, pepper flakes and remaining 1/2 tablespoon olive oil in skillet. Add broth and browned orzo and simmer, covered for about 5 minutes. Add chicken and any juices to orzo mixture and bring to a simmer. Reduce heat to low, cover, and cook until chicken registers 165 degrees (flipping chicken at least once).
  4. Place cooked chicken on serving plate and tent with foil. Continue to cook orzo until al dente, adding additional chicken broth as needed. Stir in spinach a handful at a time until wilted. Stir in feta and lemon juice and season with salt and pepper to taste.
  5. Serve chicken with orzo on the side, enjoy!

Nutrition Information:
Per serving: Calories: 433; Total Fat: 16g;  Cholesterol: 113mg; Sodium: 519mg; Total Carbohydrates: 24g; Dietary Fiber: 2g; Sugars: 4g; Protein: 50g
Nutrition Bonus: Potassium: 367; Vitamin A: 111%; Vitamin C: 31%; Calcium: 21%; Iron: 17%

Modified from: America’s Test Kitchen (2014). “Chicken and Orzo with Spinach and Feta” The Complete Cooking for Two Cookbook. Boston: America’s Test Kitchen, 2014. 123. Print.