Mediterranean Chicken With Orzo
This Mediterranean chicken dish is a perfect weeknight dinner. It comes together quickly, and it has a ton of flavor yet is a great kid-friendly meal.
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Servings: 8 servings
Calories: 467kcal
Ingredients
- 8 ounces orzo
- 2 tablespoons oil
- 1 onion chopped
- 4 cloves garlic minced
- 1 1/2 pounds chicken
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 cup wine
- 14.5 ounces can diced tomatoes
- 1/2 cup fresh parsley chopped
- 1/2 cup feta crumbled
Instructions
- Bring pot of salted water to boil and add orzo. Turn heat to simmer and cook 6 minutes, then drain and set aside.8 ounces orzo
- While water boils and orzo cooks, heat a large heavy pan just below medium heat.
- Chop onion and garlic, then add oil.2 tablespoons oil
- Add onion, and cut chicken into bite size pieces. Add to pan as you go, then add garlic, basil, parsley, and oregano. Stir.1 onion, 4 cloves garlic, 1 1/2 pounds chicken, 1 tablespoon dried parsley, 1 teaspoon dried basil, 1 teaspoon dried oregano
- Cook until chicken is no longer pink. Add wine and the diced tomatoes.1 cup wine, 14.5 ounces can diced tomatoes
- Turn heat to medium high, and let the mixture cook 5 minutes. Remove from heat once the chicken is cooked through.
- Add orzo and stir. Serve immediately, topped with fresh parsley and feta.1/2 cup fresh parsley, 1/2 cup feta
Notes
- This dish tastes great on the second day, as well. Refrigerate leftovers in a tightly sealed container, without the parsley and feta. Reheat and top with fresh parsley and feta - you don't want to reheat those!
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1g | Calories: 467kcal | Carbohydrates: 24g | Protein: 33g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Cholesterol: 118mg | Sodium: 286mg | Fiber: 3g | Sugar: 4g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.