Easy Greek Chicken Orzo with Feta and Sundried Tomatoes
Enjoy this Greek-inspired dish with juicy chicken, orzo pasta, tangy feta, and fresh veggies. It’s a quick, one-pan dinner perfect for sharing.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Mixing bowl
- Plate
- Cutting board
- Chef's knife
- Measuring spoon
- Measuring cup
- Spoon
- Pot
- Microwave
Ingredients
- 2 cups of uncooked orzo pasta
- Shredded chicken, cooked (around 4 cups or 1 pound)
- A fresh lemon, zest and juice
- 4 minced garlic cloves
- 1 diced red onion
- 2 handfuls of chopped baby spinach
- A few sprigs of parsley, for topping
- ½ cup packed sun-dried tomatoes, chopped up
- 1 cup crumbled feta, plus some extra to sprinkle later
- 1 teaspoon of dried oregano
- 5 cups of chicken stock or water
- 2 tablespoons of olive oil
- Optional: ¼ cup of kalamata olives, sliced and pitted
- 1 teaspoon salt
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