Greek Lemon Chicken and Orzo

A bright, savory one‑pot Greek-inspired pasta salad with tender lemony chicken, wilted spinach, fresh vegetables, and feta.

Prep Time15

Cook Time10

Total Time25

Servings: 8 servings

1 pound orzo cooked according to package directions and drained
3 tablespoons olive oil for pan (plus more for finished dish, as desired)
1 medium sweet Vidalia onion diced small
1.25 pounds boneless skinless chicken breast diced into bite-sized pieces, seasoned with salt and pepper
2 teaspoons Italian seasoning
1 teaspoon dried oregano
garlic 1 to 4 cloves, pressed or finely minced
5 ounces fresh spinach about 4 giant handfuls
1/2 English cucumber English cucumber diced small
1.5 cups cherry or grape tomatoes sliced
1 teaspoon lemon zest or to taste
2 to 3 tablespoons lemon juice or to taste
1+ teaspoons kosher salt or to taste
1 teaspoon freshly ground black pepper or to taste
6 ounces feta cheese crumbled

Bring a large pot of salted water to a boil, add the orzo, and cook according to package directions; drain and return to the pot.
While the orzo cooks, heat 3 tablespoons olive oil in a large skillet over medium heat.
Add the diced Vidalia onion to the skillet and cook, stirring occasionally, about 3 minutes until softened.
Add the diced chicken to the skillet, season with kosher salt and black pepper, then sprinkle with Italian seasoning and dried oregano; cook, stirring and flipping frequently, about 5 minutes or until the chicken is cooked through.
Add the minced garlic to the skillet, stir, and cook about 1 minute until fragrant.
Transfer the cooked chicken, onions, and any pan juices into the pot with the drained orzo and stir to combine.
Add the fresh spinach to the pot and stir for about 2 minutes until it wilts and integrates with the orzo and chicken.
Stir in the diced cucumber, sliced tomatoes, lemon zest, lemon juice, additional salt and pepper to taste, and mix until well combined.
Fold in the crumbled feta; if you prefer larger feta pieces, wait until the mixture has cooled slightly before adding so it doesn't soften completely.
Taste and adjust seasoning, drizzle additional olive oil if desired, and serve immediately warm or let cool to serve chilled.