Greek Lemon Chicken Orzo | 20 Minute Dinner Ideas

Heat a drizzle of olive oil in a skillet over medium heat.

Add minced garlic to the hot oil and sauté for about 30 seconds until fragrant.

Add 1-inch cubed boneless skinless chicken breasts to the skillet and season with Greek seasoning, oregano, salt, and pepper.

Cook the chicken until golden on all sides.

Stir in the cooked orzo into the skillet with the chicken.

Add chopped baby spinach and cook for about 1 minute until wilted.

Turn off the heat and let the mixture cool for 10 to 15 minutes if serving cold.

Cut cherry tomatoes in half and add to a bowl.

Add chopped cucumber to the bowl.

Add feta cheese to the bowl, keeping it chunky if serving cold.

Add fresh parsley and fresh dill to the bowl.

In a separate bowl, combine olive oil, white wine vinegar, lemon zest, lemon juice, salt, and pepper to make the dressing.

Toss the salad with the dressing and serve immediately or refrigerate for 2 to 3 days.

Equipment Needed

Spice Level:

Allergens