Oregano Chicken and Orzo with Olives, Tomatoes, Spinach and Feta
A Mediterranean dish bursting with flavor! Perfect for date night or just because!
Servings: 4 people
Calories: 498kcal
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
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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