Baked Greek Style Chicken Orzo

Total Time:         50 minutes

Baked Greek Style Chicken Orzo

Chicken prep time:    5 minutes       

Marinade:                   15 minutes     

Orzo prep:                  10 minutes

Cook Time:                 30 minutes

Cuisine:                  Greek

Course:                        Dinner

Guests:                        2

INGREDIENTS

Spice Mixture

·        1 tablespoon dried oregano

·        1 teaspoon smoked paprika

·        1 teaspoons coriander

·        kosher salt and black pepper to taste

Chicken and Orzo

·        2 boneless skinless chicken breasts (or thighs)

·        ½ lemon

·        1 tablespoon olive oil

·        1 tablespoon of balsamic vinegar

·        olive oil

·        ½ Bell pepper (any color) diced

·        ½ cup chopped onion

·        3 teaspoons minced garlic

·        ½ cup dry uncooked orzo pasta

·        1 14 oz can large, diced tomatoes

·        1 1/2 cups of chicken broth

·         1 cup mixed kalamata and green olives, cut in half

Guests:            4

INGREDIENTS

Spice Mixture

·        2 tablespoons dried oregano

·        2 teaspoons of smoked paprika

·        2 teaspoons coriander

·        1 teaspoon each kosher salt and black pepper

Chicken and Orzo

·        4 boneless skinless chicken breasts (or thighs)

·        ½ lemon

·         2 tablespoons olive oil

·        2 tablespoons balsamic vinegar

·        olive oil

·        1 Bell pepper (any color) diced

·        1 cup chopped onion

·        5 garlic cloves, minced

·        1 cup dry uncooked orzo pasta

·        1 14 oz can large, diced tomatoes

·        1 1/2 cups chicken broth

·        Kosher salt and black pepper

·         1 cup mixed kalamata and green olives, cut in half

INSTRUCTIONS

1.      Preheat: Oven to 350 degrees F.

2.      Spices: In a medium sized flat bowl, combine the oregano, paprika, coriander, salt and pepper.

3.      Chicken: Dredge the chicken through the spice mixture, making sure chicken is fully covered with spices. Set on a plate and then squeeze half of the lemon over chicken breasts.

4.      Olive Oil: In a large sauce pan over medium heat, warm until the oil starts to shimmer.

5.      Balsamic vinegar: When the oil is shimmering, place the chicken in the pan, and then pour the balsamic vinegar and mix with the chicken. (It doesn’t really mix with the chicken, but stir it around.)

6.      Cooking: Cook chicken on both sides for about 5 minutes. (Actual time to cook depends on the thickness of the chicken breasts. When the check has been browned on both sides, remove from the pan and set it on the same plate you marinated it in.

7.      Bell pepper: In the same pan as the chicken, add more olive oil if needed then add the bell pepper and cook until it’s soft.

8.      Onions: Add the onions and cook for 5 minutes, stirring regularly, until soft.

9.      Garlic: Add the garlic and cook until fragrant.

10.  Orzo: Add the orzo and mix with the other ingredients. Cook for about 2 minutes.

11.  Tomatoes: Add the tomatoes, and broth, bring them to a boil, reduce heat and simmer for about 5 minutes. Remove from heat.

12.  Olives: Stir in olives.

13.  Baking: Nestle the chicken into the orzo mixture. (Basically put the chicken back in the dish, making sure it’s submerged underneath the tomato/orzo mixture.) Place pan in the oven and cook for about 30 minutes. The orzo should be fully cooked and the liquid should also be absorbed as well.  

14.  Remove: From oven, cover and let sit for 5 minutes.

15.  Decorate: With fresh parsley and feta or just feta, or parsley or decorate however you like.

16.  Serve: No need to transfer this to another dish.

17.  Enjoy