Description
A flavorful and healthy Mediterranean-inspired dish featuring tender chicken breasts, whole wheat orzo, fresh vegetables, and aromatic herbs. This recipe combines the nutty taste of pine nuts and creamy crumbled feta with bright spinach and olives for a balanced, satisfying meal ready in just 30 minutes.
Ingredients
Scale
Chicken and Cooking
- 2 tbsp olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt to taste
- ½ tsp black pepper
Orzo and Vegetables
- 1 cup whole wheat orzo
- 1 cup grape tomatoes, halved
- ½ cup kalamata olives, sliced
- 2 cloves minced garlic
- 2 cups fresh spinach leaves
Other Ingredients and Garnishes
- ¼ cup dry white wine (optional)
- ¼ cup pine nuts, toasted
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- ½ cup crumbled feta cheese
Instructions
- Boil Orzo: Bring a large pot of salted water to a boil. Add the whole wheat orzo and cook according to the package instructions until al dente, typically about 7-9 minutes. Drain the orzo and set aside.
- Cook Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and black pepper. Add the chicken to the skillet and cook for 5-7 minutes, turning occasionally, until browned and cooked through. Remove the chicken from the skillet and set it aside.
- Sauté Vegetables: In the same skillet, heat the remaining 1 tablespoon of olive oil. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. Add halved grape tomatoes and cook for 3-4 minutes until they soften.
- Add Olives and Wine: Stir in sliced kalamata olives and cook for an additional 2 minutes. Pour in the dry white wine, if using, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce for 2-3 minutes.
- Combine Ingredients: Return the cooked chicken to the skillet. Add the drained orzo, fresh spinach leaves, toasted pine nuts, dried oregano, and red pepper flakes if using. Stir well and cook for about 2 minutes until the spinach wilts and everything is heated through.
- Finish and Serve: Remove the skillet from heat. Stir in the chopped fresh basil and parsley. Sprinkle crumbled feta cheese over the top. Serve the dish warm, garnished with extra herbs if desired.
Notes
- Use whole wheat orzo for added fiber and nutrition.
- The dry white wine is optional; you can substitute with chicken broth or skip entirely for a non-alcoholic version.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 3-5 minutes.
- Adjust red pepper flakes based on your preferred spice level or omit for no heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free option, substitute orzo with gluten-free pasta or quinoa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
