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To make One-Pan Greek Lemon Chicken Orzo, gather these items: - 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces - 1 cup orzo pasta - 2 cups chicken broth - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup cherry tomatoes, halved - 1 red bell pepper, diced - 1 cup fresh spinach, roughly chopped - Juice and zest of 1 large lemon - 2 teaspoons dried oregano - 1 teaspoon paprika - 3 tablespoons olive oil - Salt and black pepper to taste - Fresh parsley, finely chopped (for garnish) - Crumbled feta cheese (optional, for serving) Each ingredient adds flavor and health benefits: - Chicken: Provides protein, which helps build muscle. It keeps you full longer. - Orzo: A type of pasta that offers carbohydrates for energy. - Spinach: Packed with vitamins A and C, it supports your immune system. - Tomatoes: Rich in antioxidants, they help fight disease. - Olive Oil: Contains healthy fats that are good for your heart. - Lemon: High in vitamin C, it aids digestion and boosts immunity. If you have dietary needs, here are some swaps: - Chicken: Use tofu or chickpeas for a vegetarian option. - Orzo: Substitute with quinoa or brown rice for a gluten-free meal. - Spinach: Kale or Swiss chard can work well in place of spinach. - Feta Cheese: Use dairy-free cheese or omit it for a vegan dish. Start by gathering your ingredients. You will need chicken thighs, orzo, chicken broth, onion, garlic, cherry tomatoes, red bell pepper, spinach, lemon, oregano, paprika, olive oil, salt, black pepper, parsley, and feta. Chop the onion and garlic finely. Halve the cherry tomatoes and dice the red bell pepper. Roughly chop the spinach. Cut the lemon in half for juice and zest. 1. Heat three tablespoons of olive oil in a large skillet over medium heat. Wait until the oil shimmers. 2. Add the chopped onion. Sauté it for 3 to 4 minutes until it looks soft and clear. 3. Stir in the minced garlic for about one minute. Watch it closely to avoid burning. 4. Turn the heat up to medium-high and add the chicken pieces. Season them with salt, pepper, oregano, and paprika. Cook for 5 to 7 minutes until browned. 5. Toss in the halved cherry tomatoes and diced red bell pepper. Cook for 2 to 3 minutes until they soften. 6. Add the orzo, chicken broth, lemon juice, and lemon zest. Mix well to ensure the orzo is covered with liquid. 7. Bring it to a gentle boil. Lower the heat and cover the pan. Let it simmer for 10 to 12 minutes. Stir occasionally to prevent sticking. 8. When the orzo is al dente, fold in the spinach. Let it wilt for 1 to 2 minutes while stirring. Taste and adjust seasoning if needed. 9. Remove the pan from heat and let it sit for a few minutes before serving. - Use a large skillet for even cooking. - Stir the orzo during simmering to avoid clumping. - Check for doneness by tasting the orzo. - If the orzo absorbs too much liquid, add a splash of broth to loosen it up. - Always let the dish sit after cooking. This helps the flavors blend. To make your One-Pan Greek Lemon Chicken Orzo even tastier, use fresh herbs. Fresh parsley or basil adds a bright taste. A squeeze of lemon juice just before serving boosts the dish's zing. Don't skip the lemon zest; it gives a fragrant aroma that enhances every bite. Try marinating the chicken in olive oil, lemon juice, and herbs for an hour before cooking. This adds depth and makes the chicken juicy. One-pan cooking is simple and efficient. Start by prepping all your ingredients first. This saves time and makes cooking smooth. Use a large skillet or sauté pan to give your chicken space to brown. Make sure the pan is hot before adding oil. This helps seal in moisture. Stir occasionally to prevent sticking. If you notice the orzo sticking, add a splash of broth or water. This keeps everything creamy and delicious. Watch out for overcooking the chicken. It should be browned but not dry. Cook it just until it’s no longer pink. When adding the orzo, make sure it’s fully submerged in liquid. If not, it can burn on the bottom. Stir gently to mix everything, but don’t overdo it. Finally, let it rest for a couple of minutes after cooking. This helps the flavors settle and makes for a better meal. {{image_4}} You can make this dish even tastier with more veggies. Consider adding: - Zucchini, sliced - Eggplant, diced - Artichoke hearts - Kalamata olives - Fresh basil or dill These additions bring fresh flavors and colors. Plus, they boost nutrition too! You can mix and match based on what you have. If you want a change from chicken, try these options: - Shrimp for a seafood twist - Firm tofu for a vegetarian meal - Turkey for a leaner protein source Each swap offers a unique taste. Just adjust cooking times for different proteins to ensure they cook well. This dish fits many occasions. For a cozy family dinner, serve it warm with a salad. If you host a party, use small bowls for easy serving. Top with extra feta for a fancy touch! Want a meal prep idea? Pack it in containers for quick lunches. You can enjoy it hot or cold. To store your One-Pan Greek Lemon Chicken Orzo, let it cool first. Then, place it in an airtight container. This keeps the flavors fresh and prevents drying out. You can store it in the fridge for up to three days. Make sure to label the container with the date you made it. This way, you won’t forget! When you're ready to enjoy leftovers, reheat them gently. You can use the microwave or a stovetop. If using a microwave, place the orzo in a bowl and cover it. Heat in short bursts, stirring in between. This helps the heat spread evenly. If you use the stovetop, add a splash of chicken broth or water. Stir over medium heat until warm. This keeps the orzo moist. Freezing is a great option for long-term storage. Portion out the orzo into smaller containers or freezer bags. Make sure to remove as much air as possible. Label each bag with the date. You can freeze it for up to three months. When you want to eat it, thaw it in the fridge overnight. Then, reheat as mentioned above. This keeps the flavors intact and delicious! Yes, you can make this dish ahead. Cook the chicken and orzo as usual. Let it cool to room temperature. Then, store it in an airtight container in the fridge. This meal stays fresh for about three days. When you are ready to eat, heat it on the stove. Add a splash of chicken broth to keep it moist. If you don’t have orzo, use other small pasta types. Options include ditalini, couscous, or even quinoa. Each choice will give a unique twist. Remember to adjust cooking times based on the pasta you choose. Quinoa may take longer to cook, so plan accordingly. This recipe is not gluten-free due to the orzo. To make it gluten-free, swap orzo for gluten-free pasta. For a low-carb option, consider using cauliflower rice instead. It cooks quickly and absorbs flavors well. Adjust the broth and seasonings to enhance taste. This article covered key ingredients, preparation steps, and tips for cooking orzo. You learned how to enhance flavor and avoid common mistakes. Variations offer something for everyone, while storage tips help keep leftovers fresh. Remember, cooking should be fun and easy. Take these ideas and make this dish your own. Enjoy your cooking journey!

One-Pan Greek Lemon Chicken Orzo

Discover the delicious taste of Zesty One-Pan Greek Lemon Chicken Orzo! This easy recipe combines tender chicken, flavorful orzo, and fresh veggies for a meal that’s ready in just 30 minutes. With bright lemon zest and a hint of oregano, it’s perfect for busy weeknights or a delightful family dinner. Click through to get the full recipe and bring vibrant Greek flavors to your table today!
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup orzo pasta

2 cups chicken broth

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 cup fresh spinach, roughly chopped

Juice and zest of 1 large lemon

2 teaspoons dried oregano

1 teaspoon paprika

3 tablespoons olive oil

Salt and black pepper to taste

Fresh parsley, finely chopped (for garnish)

Crumbled feta cheese (optional, for serving)

Instructions
 

Heat the olive oil in a large skillet or sauté pan over medium heat. Once the oil is shimmering, add the finely chopped onion and sauté until it becomes translucent and tender, about 3-4 minutes.

    Add the minced garlic to the pan and continue to sauté for about 1 minute, or until it becomes aromatic. Be careful not to let it burn.

      Increase the heat to medium-high and add the chicken pieces. Season generously with salt, black pepper, dried oregano, and paprika. Sauté the chicken until it’s browned on all sides, which should take about 5-7 minutes.

        Stir in the halved cherry tomatoes and diced red bell pepper. Cook for an additional 2-3 minutes until the vegetables begin to soften and release their juices.

          Add the orzo pasta to the skillet, followed by the chicken broth, lemon juice, and lemon zest. Stir the mixture well to ensure the orzo is evenly distributed and submerged in the liquid.

            Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for about 10-12 minutes, or until the orzo is cooked al dente and the majority of the liquid has been absorbed. Remember to stir occasionally to prevent the orzo from sticking to the bottom.

              Once the orzo is cooked, gently fold in the roughly chopped spinach. Allow it to wilt for about 1-2 minutes, stirring occasionally. Taste and adjust the seasoning with additional salt and black pepper if necessary.

                Remove the pan from heat and let it sit for a couple of minutes to cool slightly before serving.

                  To serve, garnish each portion with fresh chopped parsley and a sprinkle of crumbled feta cheese, if desired. Enjoy!

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4