Greek Seasoned Chicken With Orzo(Makes 4 Servings)
Juicy grilled chicken seasoned with Greek herbs, served with tender orzo, olives, and fresh chives for a flavorful Mediterranean-inspired meal perfect for any occasion.
Ingredients
- 1/4 cup lemon juice (fresh) ⓘ
- 3 tablespoons water ⓘ
- 1 teaspoon olive oil ⓘ
- 1/2 teaspoon oregano (dried)
- 1/2 teaspoon Greek-style seasoning ⓘ
- 1/4 teaspoon pepper ⓘ
- 2 cloves garlic, crushed ⓘ
- 24 ounces chicken breast (no skin, no bone, R-T-C; 4 breasts) ⓘ
- cooking spray ⓘ
- 3 cups orzo, cooked with no fat ⓘ
- 1/3 cup ripe olives, sliced
- 1 1/2 tablespoons chives, chopped ⓘ
- 1 tablespoon reduced-calorie margarine, melted ⓘ
Instructions
- Combine lemon juice, water, olive oil, oregano, Greek-style seasoning, pepper, and crushed garlic in a large heavy-duty zip-top plastic bag.
- Add chicken breasts to the bag, seal, and marinate in the refrigerator for 30 minutes.
- Preheat grill or skillet over medium heat.
- Remove chicken from marinade and cook until thoroughly cooked and golden brown, about 6-8 minutes per side.
- While chicken is cooking, prepare cooked orzo according to package instructions, without added fat.
- In a small bowl, combine sliced olives, chopped chives, and melted reduced-calorie margarine.
- Serve the grilled chicken over orzo, topped with olive-chive mixture.
Tips & Substitutions
For a punchier flavor, marinate the chicken for a few hours or overnight. If you don’t have fresh lemon juice, bottled juice works, but fresh is preferred. Substitute orzo with quinoa or rice for a different texture. You can also use boneless thighs for a juicier option. Adding a pinch of red pepper flakes to the olive-chive mixture can elevate the dish.
Serving Suggestions
Serve the Greek Seasoned Chicken over the orzo and sprinkle with the olive-chive mixture. This dish pairs beautifully with a side salad or roasted vegetables for a complete meal. For a refreshing drink, consider serving it with a glass of iced tea or a light white wine. For more Mediterranean recipes, browse our collection for variety.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over medium heat until warmed through, about 5-7 minutes. The orzo can be reheated in the microwave or on the stovetop with a splash of water to prevent it from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Greek Seasoned Chicken With Orzo(Makes 4 Servings) contains roughly 1948 calories, with 18g protein, 89g carbohydrates, and 173g fat. It is an excellent source of iron (64% of the Daily Value), dietary fiber (41% of the Daily Value), and protein (36% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2167mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use bone-in chicken instead of boneless?
Yes, you can use bone-in chicken, but adjust the cooking time. Bone-in pieces will require longer cooking, about 10-12 minutes per side, depending on thickness. Ensure the internal temperature reaches 165°F for safety.
What can I substitute for orzo?
If you don’t have orzo, try farro, quinoa, or even small pasta shapes like ditalini or acini di pepe. Keep in mind that cooking times will vary, so adjust accordingly to ensure the grains are tender.
How can I make this dish more flavorful?
To enhance the flavor, consider adding additional herbs like fresh parsley or dill to the olive-chive mixture. A splash of white wine to the marinade can also deepen the flavor profile. Experimenting with spices such as smoked paprika or cumin can provide an interesting twist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).