Greek Chicken Orzo Skillet

Ingredients

• 8 oz chicken breast, diced
• 2/3 cup dry orzo
• 1 cup spinach
• 1 cup cherry tomatoes
• 1/4 cup sliced olives
• 1/4 cup feta

Instructions

1. Season the diced chicken breast with salt, pepper, and a pinch of dried oregano.
2. Heat a tablespoon of olive oil in a large deep skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes, turning occasionally, until golden on all sides. Remove and set aside.
3. In the same skillet, add the orzo and toast for about 1 minute, stirring so it doesn't stick.
4. Pour in 1.5 cups of water (or chicken broth for extra flavor) and bring to a simmer. Cover and cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
5. Return the chicken to the skillet and stir in the cherry tomatoes (halved) and spinach. Cook for 2 minutes until the spinach wilts and the tomatoes soften.
6. Scatter the olives and crumbled feta on top. Serve straight from the skillet.

Tips

• Use chicken broth instead of water for the orzo to build a richer, more savory base.
• Sun-dried tomatoes make a great swap for cherry tomatoes when you want a more intense flavor.
• This recipe stores well in the fridge for up to 3 days — add a splash of water when reheating to loosen the orzo.
• Stir in a teaspoon of lemon zest at the end for a bright, fresh finish.