Greek Lemon Chicken And Orzo

Greek Lemon bird and Orzo – smooth, equipped in 25 minutes, and feeds a crowd!! Juicy lemon hen with orzo, clean spinach, cucumbers, and tomatoes make this a dinnertime WINNER! wonderful for events, picnics, and potlucks!!

This clean Greek lemon fowl is so flavorful and juicy. mixed with al dente orzo, cucumbers, tomatoes, and clean spinach, you’ve were given yourself an ideal summery meal that’s geared up in 25 mins.

Greek Lemon Chicken And Orzo

The Way To Make The Greek Lemon Bird And Orzo (Pasta Salad)
I nearly known as this ‘Greek Lemon hen Pasta Salad’ on the grounds that orzo is brief-grain pasta in the end, and given that there are masses of clean veggies, however because you may eat it warm or chilled, I stored ‘salad’ off the title. however in my thoughts, it’s a pasta salad best for this time of year, but I digress.

First boil the orzo and even as that’s going, sauté an onion with the hen and seasoning it generously with salt, pepper, Italian seasoning, oregano, and garlic. Don’t be afraid if the hen appears almost over-seasoned in the pan.


Greek Lemon Chicken And Orzo

INGREDIENTS:
  •  1 pound orzo, cooked according to package directions and drained
  •  3 tablespoons olive oil for pan + 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
  •  1 to 4 cloves garlic, pressed or finely minced
  •  5 ounces fresh spinach (about 4 giant handfuls)
  •  1/2 English cucumber, diced small
  •  1 1/2 cups sliced cherry or grape tomatoes
  •  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 crumbled feta cheese
INSTRUCTIONS:
  1. To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.
  2. While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
  3. Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.
  4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
  5. Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.
  6. Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.
  7. Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.
  8. Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
  9. Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.
  10. If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately. Recipe can be served warm or chilled. Extra will keep airtight in the fridge for up to 5 days and I froze the leftovers, noting that the texture of the vegetables does change upon thawing.

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