Mia Kouppa

https://miakouppa.com

Creamy Lemon Orzo With Chicken and Feta

Prep Time20

Cook Time30

Total Time50

Course: Lunch, Main Course

Cuisine: Greek

Servings: servings

Calories: 737kcal

Author: Billie Bitzas

Equipment

1 large skillet

Ingredients

For the chicken

6 boneless, skinless chicken thighs
1 tsp dry oregano
½ tsp garlic powder
½ tsp paprika
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil

For the orzo

2 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, finely minced
1½ cups dry orzo
3 cups chicken stock
1 cup whole milk
zest of 1 lemon
3 tbsp fresh lemon juice
1 tsp dry oregano
½ tsp salt
¼ tsp black pepper

To finish

¾ cup crumbled feta
2 cups chopped Swiss chard
2 tbsp chopped parsley
1 tbsp chopped dill
fresh cracked pepper
extra feta for serving
lemon wedges

US Customary - Metric

Instructions

Season the chicken with the oregano, paprika, garlic powder, salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for about 4 - 5 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil.
6 boneless, skinless chicken thighs, 1 tsp dry oregano, ½ tsp garlic powder, ½ tsp paprika, 1 tsp kosher salt, ½ tsp black pepper, 2 tbsp olive oil
In the same skillet (do not clean it!) add more olive oil and saute the onion for about 5 minutes until softened, stirring regularly. Add the garlic and cook for an additional 30 seconds. Add the orzo to the skillet and cook it for 2 minutes, stirring frequently. This will give the orzo a nice nutty flavour.
2 tbsp olive oil, 1 medium yellow onion, diced, 4 cloves garlic, finely minced, 1½ cups dry orzo
Add the chicken stock and milk to the skillet and stir well. Add the lemon zest, salt and pepper. Cook, stirring frequently to prevent the orzo from sticking, until the orzo is just cooked through. This should take about 10 - 12 minutes.
3 cups chicken stock, 1 cup whole milk, zest of 1 lemon, 1 tsp dry oregano, ½ tsp salt, ¼ tsp black pepper
Reduce heat to low and stir in the crumbled feta, chopped Swiss chard and lemon juice. Stir well to combine and cook for 2 - 3 minutes. Slice the chicken and transfer any juices from the chicken into the skillet. Stir to combine. Add in the sliced chicken, stir and serve with chopped parley and dill. Add additional crumbled feta on top if desired and serve with lemon wedges.
3 tbsp fresh lemon juice, ¾ cup crumbled feta, 2 cups chopped Swiss chard, 2 tbsp chopped parsley, 1 tbsp chopped dill, fresh cracked pepper, extra feta for serving, lemon wedges

Nutrition