with Spinach and Sun-Dried Tomatoes
– ¼ cup plus 1 Tablespoon olive oil, divided – 2 Tablespoons lemon juice – 2 teaspoons dried oregano, divided – 1 teaspoon kosher salt – ½ teaspoon black pepper – 1 pound chicken breasts, cubed – 3 garlic cloves, minced – 2 cups low sodium chicken stock – 1 cup orzo uncooked – ½ cup dry packed sun-dried tomatoes, chopped – 6 ounces fresh baby spinach – 8 ounces crumbled feta cheese
Cut chicken into bite sized cubes and place in a large zip top plastic bag. Whisk together marinade ingredients in a small bowl. Pour over the chicken and refrigerate for at least 1 hour, up to overnight.
1
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 3-4 minutes, stirring occasionally, until browned but not cooked through. Add the garlic and cook for another minute until fragrant.
2
Stir in the chicken stock, orzo, sun-dried tomatoes, and remaining teaspoon of oregano. Bring to a boil, then reduce heat to medium-low. Simmer for 10-12 minutes, stirring occasionally until the orzo is tender and most of the liquid has cooked off.
3
Gradually add spinach and cook until wilted. Season with additional salt and pepper to taste, then top with crumbled feta cheese and serve.
4
This Mediterranean chicken orzo is a tasty one pan dinner that's packed with marinated lemon chicken, sun-dried tomatoes, and spinach all combined with orzo pasta for a well balanced meal in just 30 minutes!.