Greek Chicken Orzo

• portions: 4 servings
• temps actif: 15 minutes
• temps total: 40 minutes

Ingrédients

1 tablespoon olive oil

1 pound chicken breasts, (cut into 1 inch pieces)

1 teaspoon dried oregano

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

3/4 teaspoon kosher salt, (or to taste)

2 tablespoons lemon juice

1/2 cup diced red onion

1 teaspoon grated or minced garlic, (2 cloves)

1/2 cup diced roasted red peppers

1 1/2 cups uncooked orzo

3 3/4 cup low sodium chicken broth

Kosher salt and freshly ground black pepper to taste

2 tablespoon fresh lemon juice

1/4 cup chopped kalamata olives

1/3 cup crumbled feta

1 tablespoon chopped fresh dill

1 tablespoon chopped flat leaf parsley

Instructions

Toss the pieces of chicken in the dried spices and salt. Add the olive oil to a 12 inch skillet and heat it over medium-high heat. Add the chicken into the skillet and spread it into a single layer. Let it cook for several minutes before flipping it over. Once it's cooked through, remove it from the skillet and onto a plate.

Drizzle a little more olive oil into the skillet and add in the orzo, onion, garlic, and roasted red peppers. Cook for about a minute, then pour in the chicken broth. Stir and bring it to a boil.

Lower the heat to medium-low and simmer the orzo for 12-15 minutes or until tender. Stir often so it doesn’t stick to the bottom of the pan.

Add the chicken back in with the orzo, along with the feta, olives, and fresh herbs. Squeeze in the lemon juice and stir everything together. Taste for seasoning and garnish with extra feta and herbs before serving.

Nutrition

• Calories: 471 kcal
• Lipides Totaux: 13 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 8 g
• Acides Gras Trans: 0.01 g
• Cholestérol: 84 mg
• Sodium: 1154 mg
• Glucides Totaux: 50 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 3 g
• Protéines: 38 g