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- 1 lb (450g) boneless, skinless chicken breast, diced - 1 cup orzo pasta - 2 cups chicken broth - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 red bell pepper, diced - 1 zucchini, diced - 1 cup cherry tomatoes, halved - 1/2 cup Kalamata olives, pitted and sliced - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - 1/4 cup fresh parsley, chopped - Salt and pepper to taste - 2 tablespoons olive oil - Juice of 1 lemon Each ingredient plays a big role in this dish. The chicken breast is lean and full of protein. Orzo is a small, cute pasta that adds texture and heartiness. Chicken broth adds flavor and moisture. Onions and garlic boost the taste and provide health benefits. Red bell peppers and zucchini add color and vitamins. Cherry tomatoes bring sweetness and juiciness. Kalamata olives add a salty kick and healthy fats. Dried oregano and smoked paprika give a warm, earthy taste. Fresh parsley adds a bright touch and nutrients. Olive oil helps everything cook well and adds healthy fats. Lastly, lemon juice brightens the dish and balances flavors. You can easily swap out some ingredients. Use turkey or tofu instead of chicken for a different protein. Quinoa or farro can replace orzo for a whole grain. If you don’t have chicken broth, water works fine but lacks flavor. Any sweet pepper can substitute red bell pepper. Frozen vegetables work too if fresh ones are not available. For a different taste, try green olives instead of Kalamata. If you want a spicy kick, add red pepper flakes. You can skip the lemon juice but it does add brightness. {{ingredient_image_1}} To start, gather all your ingredients. This makes cooking easier. You will need chicken, orzo, broth, and veggies. Chop the onion, garlic, bell pepper, and zucchini. Halve the cherry tomatoes and slice the olives. This prep helps the dish come together smoothly. 1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 2. Add the diced chicken. Season it with salt, pepper, oregano, and smoked paprika. Cook for about 5-7 minutes until the chicken is golden. Remove it from the skillet. 3. In the same skillet, toss in the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is soft. 4. Next, add the red bell pepper and zucchini. Cook them for 2-3 minutes until they are just tender. 5. Stir in the cherry tomatoes, Kalamata olives, and orzo pasta. 6. Pour in 2 cups of chicken broth. Bring it to a boil, then lower the heat. Cover and let it simmer for about 10 minutes until the orzo is tender. 7. Add the cooked chicken back into the skillet. Squeeze juice from one lemon over everything and mix well. 8. Remove from heat and sprinkle with chopped parsley before serving. - Don’t rush the chicken cooking time. It needs to be fully cooked. - Avoid overcooking the orzo. It should be tender but not mushy. - Don’t skip the lemon juice. It adds a fresh kick to the meal. - Always taste and adjust the seasoning, especially salt and pepper. To cook orzo perfectly, use plenty of water. Think of it like cooking rice. Bring the water to a boil before adding the orzo. Stir it gently to prevent sticking. Check the package for cooking time, usually around 8 to 10 minutes. Taste it a minute early to ensure it is al dente. Drain it well, but save a bit of the pasta water. This water can help if your dish needs more moisture later. To make your Mediterranean Chicken Orzo sing, try using homemade broth. Store-bought broth works, but homemade adds depth. A splash of white wine during cooking adds a nice touch. Fresh herbs, like basil or mint, can brighten the dish. For a kick, add red pepper flakes or a dash of hot sauce. You can also try different spices, like cumin or coriander, to switch things up. Serve your Mediterranean Chicken Orzo in deep bowls for a cozy feel. Top it with extra parsley for color and flavor. A wedge of lemon on the side brightens each bite. Pair it with a simple green salad drizzled with olive oil and balsamic vinegar. Crusty bread is great for soaking up the delicious juices. You could even serve it with grilled vegetables for added texture and taste. Pro Tips Perfectly Cooked Orzo: Stir the orzo occasionally while it simmers to ensure even cooking and prevent it from sticking together. Flavor Boost: For an extra depth of flavor, consider adding a splash of white wine to the skillet after cooking the vegetables before adding the broth. Vegetable Variations: Feel free to swap in seasonal vegetables such as asparagus or spinach for a different taste and texture profile. Prep Ahead: You can dice the vegetables and chicken ahead of time to save on prep work when you're ready to cook. {{image_2}} You can mix things up by adding different proteins. Shrimp cooks quickly and adds a nice flavor. Just sauté them for a few minutes until they turn pink. If you want a plant-based option, use tofu. Press it first to remove extra water. Then, cube it and sauté until golden. Both choices give your dish a new taste. To make this dish vegetarian, simply leave out the chicken. You can add more veggies instead. Try chickpeas for protein, and they blend well with the flavors. For a vegan version, skip the chicken broth and use vegetable broth. This keeps the taste rich and hearty while fitting your diet. Feel free to get creative with your veggies. Spinach or kale adds color and nutrients. You can also use broccoli or asparagus for a crunchy bite. Carrots bring sweetness, and peas add a pop of color. Mix and match to find your favorite combo. Cooking is all about trying new things! Store any leftover Mediterranean chicken orzo in a sealed container. Let it cool first. It stays fresh for up to three days in the fridge. Keep it away from strong-smelling foods to prevent flavor changes. For reheating, use the microwave or stovetop. If using a microwave, heat in short bursts. Stir between sessions to ensure even heating. On the stovetop, add a splash of chicken broth to keep it moist. Heat until warmed through, about five minutes. You can freeze Mediterranean chicken orzo for later meals. Pack it in airtight containers or freezer bags. Be sure to remove as much air as possible. It can last up to three months in the freezer. Thaw it overnight in the fridge before reheating. Mediterranean Chicken Orzo lasts about three to four days in the fridge. Store it in an airtight container. This keeps it fresh and tasty for your next meal. Yes, you can make Mediterranean Chicken Orzo in advance. Prepare the dish, cool it down, and then store it. It tastes great even after a day in the fridge. This dish offers many health benefits. It includes lean chicken packed with protein. The vegetables add vitamins, minerals, and fiber. The olives provide healthy fats, and orzo adds energy through carbs. You can use other pasta types as a substitute for orzo. Try small shapes like ditalini or even whole wheat pasta for a healthier choice. Just adjust the cooking time as needed for different pasta. This blog post covered all you need to know about Mediterranean Chicken Orzo. We explored the ingredients and their benefits, plus delicious substitutions. You learned step-by-step cooking instructions, common mistakes to avoid, and helpful tips for best results. We also discussed variations, storage info, and frequently asked questions. By keeping these points in mind, you can create a meal that impresses. Enjoy your cooking adventure and the tasty orzo dish ahead!

Mediterranean Chicken Orzo

A flavorful dish featuring chicken, orzo pasta, and Mediterranean vegetables, perfect for a hearty meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, diced
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 1 medium zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 0.5 cup Kalamata olives, pitted and sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 0.25 cup fresh parsley, chopped
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 1 medium lemon, juiced

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the diced chicken breast, season with salt, pepper, oregano, and smoked paprika. Sauté until the chicken is golden and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  • In the same skillet, add the chopped onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes.
  • Add the red bell pepper and zucchini to the skillet, cooking for another 2-3 minutes until just tender.
  • Stir in the cherry tomatoes, Kalamata olives, and the orzo pasta into the vegetable mixture.
  • Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and let it simmer for about 10 minutes, or until the orzo is tender and most of the liquid is absorbed.
  • Add the cooked chicken back to the skillet, stirring to combine. Squeeze lemon juice over the top and mix well.
  • Remove from heat and sprinkle with fresh parsley before serving.

Notes

Serve in bowls, garnishing with extra parsley and a lemon wedge on the side for a fresh touch.
Keyword chicken, healthy, Mediterranean, orzo, pasta