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Lemon-Feta Chicken and Orzo – A Bright Mediterranean Dinner

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A vibrant Mediterranean one-skillet meal with juicy lemon-marinated chicken, tender orzo pasta, wilted spinach, and creamy crumbled feta.

Ingredients

Scale

  • 1.5 lbs boneless, skinless chicken breasts

  • 1.5 cups dry orzo

  • 3 cups chicken broth

  • 3 tbsp olive oil, divided

  • 2 cloves garlic, minced

  • Zest and juice of 1 large lemon

  • 1 tsp dried oregano

  • Salt and pepper to taste

  • 1 cup baby spinach (optional)

  • 1/2 cup crumbled feta cheese

  • 2 tbsp chopped fresh parsley or dill

Instructions

  • Marinate chicken in 1 tbsp olive oil, lemon juice/zest, oregano, salt, and pepper for 15–30 minutes.

  • Heat 1 tbsp oil in a large skillet. Sear chicken 4–5 minutes per side. Remove and set aside.

  • In the same pan, sauté garlic for 30 seconds. Add orzo and toast 2 minutes.

  • Pour in broth and bring to a simmer. Cook 8–10 minutes, stirring occasionally.

  • Stir in spinach and remaining lemon juice.

  • Return chicken to skillet and top with feta.

  • Cover and let sit off heat for 5 minutes. Garnish with herbs.

Notes

  • Use tofu or chickpeas for a vegetarian twist.

  • Add extra veggies like peas, tomatoes, or zucchini.

  • Store leftovers up to 3 days.

Find it online: https://dishloomz.com/lemon-feta-chicken-and-orzo-a-bright-mediterranean-dinner/