Description
One-pot Greek baked chicken & orzo is a simple recipe that you can prepare quickly. It’s made of tender chicken breasts with roasted tomatoes & spinach.
Ingredients
4 tablespoons extra virgin olive oil, divided
4 medium-sized boneless skinless chicken breasts
6 garlic cloves, minced
1 yellow onion, chopped
1 bunch fresh spinach
1 can (28 oz.) whole peeled tomatoes
2 cups low-sodium chicken stock
2 cups uncooked orzo pasta (use whole wheat when available)
3 tablespoons fresh oregano leaves, chopped
3 tablespoons fresh rosemary, chopped
1/2 lemon, zested
1 lemon, juiced (see notes*)
2 tablespoons paprika
2 tablespoons ground coriander
salt
pepper
feta cheese, crumbled (see notes*)
1 handful fresh parsley, chopped
Instructions
- Preheat oven to 350°F.
- In a medium bowl, combine 1 tablespoon oregano, 1 tablespoon rosemary, 1 tablespoon paprika, ground coriander, salt, and pepper. Set aside.
- Run chicken breast under water. Pat dry. Then toss each chicken breast in spice mixture to coat generously. Pour lemon juice over chicken and set aside for 15 minutes, or until you’re ready to cook.
- In a 5 or 6-quart dutch oven (or other oven-safe pot), heat 3 tablespoons EVOO over medium-high heat until shimmering, but not smoking. Add chicken to pot. Brown chicken for about 5 minutes on each side. Remove and set aside.
- Turn stove heat to medium. In the same pot, add another tablespoon of EVOO. Add onion and cook for 5 minutes or until soft, stirring frequently. Add garlic and cook for 1 minute. Add can of whole peeled tomatoes, chicken stock, lemon zest, 1 tablespoon paprika, remaining oregano, remaining rosemary, salt, and pepper. Bring mixture to a boil.
- Once tomato mixture is boiling, add orzo pasta. Cook for 4 minutes.
- Stir in spinach. Nestle chicken breast into orzo and remove from stove. Place pot directly into preheated oven, uncovered. Bake for 20 minutes.
- Remove from oven. Cover pot and let stand undisturbed for 7 minutes. Orzo will absorb any remaining liquid in pot.
- When ready to serve, garnish with chopped fresh parsley and crumbled feta cheese.
Notes
juice the same lemon that was used for zesting to reduce food waste.
shredded parmesan cheese can be substituted for feta as a garnish.
- Prep Time: 15 minutes
- Rest Time: 7 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner
- Method: One-Pot
- Cuisine: Greek
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