Mediterranean Chicken and Orzo

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Cook the Orzo

• 60g Orzo

In a medium pot, bring water to a boil and add a pinch of salt. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.

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Prepare the Chicken and Vegetables

• 2 tsp Olive Oil
• 150g Chicken Breast
• 1/2 tsp paprika
• 1/4 tsp oregano
• 1/4 tsp chili powder
• 1 Garlic Clove
• 1/2 Small Red Onion
• 1/2 Red Bell Pepper
• 1/2 Small Zucchini

While the orzo is cooking, heat the olive oil in a large skillet over medium heat. Add the diced chicken breast, season with paprika, oregano, chili powder, salt, pepper, and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and diced red onion. Sauté for 2-3 minutes until fragrant. Add the diced red bell pepper and zucchini, season with salt and pepper to taste and continue to sauté for another 5 minutes until the vegetables are tender.

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Combine Ingredients

• 1/2 Lemon Juice

Add the cooked orzo, chicken, cherry tomatoes, and kalamata olives to the skillet with the vegetables. Season with additional salt and pepper to taste only if needed. Stir to combine and heat through, about 2-3 minutes. Squeeze the juice of half a lemon over the mixture and stir well.

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Serve

• 15g Crumbled Feta
• 15g Fresh Parsley

Transfer the Mediterranean chicken and orzo to a serving plate. Sprinkle it with crumbled feta cheese and chopped fresh parsley. Serve immediately.