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Merry

Flat Belly - Mediterranean Chicken and Orzo Recipe

This Mediterranean Chicken with Orzo is a flavorful and wholesome dish featuring juicy, marinated chicken served over tender orzo pasta. Infused with garlic, oregano, and lemon, this meal delivers bold Mediterranean flavors in every bite. The addition of cherry tomatoes, Kalamata olives, and feta cheese creates a balanced and satisfying dish perfect for weeknight dinners, meal prep, or special occasions. Quick to make and incredibly delicious, this one-pan meal is sure to become a staple in your kitchen.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 cloves garlic minced
  • Juice of 1 lemon
For the Orzo:
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For the Mediterranean Toppings:
  • ½ cup cherry tomatoes halved
  • ¼ cup Kalamata olives sliced
  • ¼ cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice

Method
 

  1. Marinate the Chicken: In a small bowl, mix olive oil, oregano, paprika, salt, black pepper, minced garlic, and lemon juice. Coat the chicken breasts evenly with the marinade and let them sit for 15-30 minutes.
  2. Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken and cook for 5-6 minutes per side until golden brown and fully cooked. Remove from heat and let the chicken rest for a few minutes before slicing.
  3. Prepare the Orzo: In the same pan, heat olive oil over medium heat. Add the orzo and toast for 1-2 minutes until slightly golden. Pour in the chicken broth, add salt and pepper, and bring to a boil. Reduce the heat and let it simmer for about 10 minutes, stirring occasionally, until the orzo is tender and absorbs the liquid.
  4. Assemble the Dish: Place the cooked orzo on a plate or serving dish. Slice the chicken and arrange it on top. Add halved cherry tomatoes, sliced Kalamata olives, and crumbled feta cheese.
  5. Garnish and Serve: Drizzle with lemon juice and sprinkle fresh parsley over the top. Serve immediately and enjoy.

Notes

  • Make it gluten-free: Swap regular orzo with a gluten-free alternative such as rice or chickpea-based orzo.
  • Low-carb version: Replace the orzo with cauliflower rice or zucchini noodles for a keto-friendly meal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave.
  • Make ahead: The chicken can be marinated overnight for deeper flavor. You can also cook the orzo ahead of time and reheat before serving.
  • Serving suggestions: Pair with a Greek salad, tzatziki sauce, or roasted vegetables for a complete Mediterranean meal.

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