Looking for a nutritious, delicious, and easy-to-make weeknight dinner? This High Protein Greek Chicken Orzo is a perfect choice! Packed with Mediterranean flavors, this dish combines tender grilled chicken, flavorful orzo pasta, and a medley of fresh vegetables, making it both light and filling. Ideal for busy nights, this one-pot dinner recipe is not only rich in protein but also quick to prepare, ensuring you can enjoy a healthy Mediterranean dinner without the hassle.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil, extra virgin
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 cup orzo pasta
2 cups low-sodium chicken broth
1 cup diced cucumber, peeled and seeded
1 cup cherry tomatoes, halved
½ cup red onion, finely chopped
½ cup feta cheese, crumbled
¼ cup kalamata olives, pitted and sliced
2 tablespoons lemon juice, fresh-squeezed
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Instructions
In a bowl, combine olive oil, oregano, garlic powder, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Allow them to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the orzo and cook according to package instructions, usually around 8-10 minutes, until al dente. Drain and set aside.
Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side, until the internal temperature reaches 165°F (75°C). Let rest for a few minutes before slicing.
In a large bowl, combine the cooked orzo, diced cucumber, cherry tomatoes, red onion, feta cheese, and kalamata olives. Drizzle with lemon juice and toss gently. Season with salt and pepper to taste.
Slice the grilled chicken and place it on top of the orzo salad. Garnish with fresh parsley and serve immediately.
