Oregano Chicken and Orzo with Olives, Tomatoes, Spinach and Feta

It’s not always easy to incorporate an eating plan that is nutritious, satisfying, and doesn’t break the bank.

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Oregano Chicken and Orzo with Olives, Tomatoes, Spinach and Feta

A Mediterranean dish bursting with flavor! Perfect for date night or just because!
Prep Time 5 minutes
Cook Time 30 minutes
Marinating Time 6 hours
Total Time 6 hours 35 minutes
Yield 4 people
Serving Size 1 each
Course Dinner, Main Course
Cuisine Mediterranean

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 2 tablespoons olive oil
  • 2 lemons juiced
  • 1/2 pound orzo preferably whole wheat
  • 4 ounces Kalamata olives pits remove
  • 1 tomato chopped
  • 1 cup baby spinach
  • 1/4 cup feta cheese crumbled

Instructions

  • In an air tight container, combine half the salt and pepper, oregano, garlic, lemon juice, and half the olive oil. Mix well.
  • Place the chicken into the container. Marinate (refrigerated) for 2 to 6 hours.
  • After marinating, preheat grill to medium high heat. Once hot, remove the chicken from the marinade and grill for about 7 minutes on each side or until the chicken is cooked through and reaches an internal temperature of 165 degrees. Remove from the grill and let rest for 5 minutes before serving.
  • While the chicken grills, cook the orzo acording to the package. Drain.
  • In a large bowl, combine the cooked orzo, olives, tomatoes, spinach, feta, remaining olive oil, and remaining salt and pepper. Serve warm or cold.

Nutrition Information

Serving: 1each | Calories: 498kcal | Carbohydrates: 52g | Protein: 34g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 81mg | Sodium: 1271mg | Potassium: 770mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1161IU | Vitamin C: 37mg | Calcium: 124mg | Iron: 2mg |

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