Ingredients
4 chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon paprika
1 cup orzo pasta
2 cups chicken broth
Juice of 1 lemon
1/4 cup fresh parsley, chopped
Instructions
-
Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with garlic powder, oregano, paprika, salt, and pepper.
-
Cook the chicken for 6–7 minutes per side, or until golden and cooked through. Remove the chicken from the skillet and set aside.
-
In the same skillet, add the orzo and chicken broth. Bring to a simmer, then cover and cook for 10–12 minutes, or until the orzo is tender and the liquid is absorbed.
-
Stir in the lemon juice and fresh parsley into the orzo, combining well.
-
Serve the chicken on top of the orzo, garnished with extra parsley for a burst of freshness.
Notes
-
For a vegetarian version, swap the chicken for roasted vegetables like zucchini, bell peppers, and eggplant.
-
Add a sprinkle of feta cheese for a tangy Mediterranean twist.
-
For a spicy kick, add red pepper flakes to the chicken or orzo.
-
Grill the chicken for extra flavor and a smoky finish.
-
Olives are a great addition—stir in Kalamata olives for a briny touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Mediterranean, Healthy Meals
- Method: Skillet Cooking
- Cuisine: Mediterranean
- Diet: Gluten Free
