Ingredients
- 16 ounces orzo, cooked and drained
- 2 (14.5 ounces) cans diced tomatoes, drained
- 12 ounces crumbled feta cheese, divided
- 4–5 ounces spinach
- 1 teaspoon dried oregano
- 1 tablespoon lemon juice
- 1/2 cup chicken broth
- 3 tablespoons olive oil
- 1–pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 teaspoons Greek seasoning (see notes for homemade option)
- 1 zest from 1 lemon, about 1 tablespoon
Instructions
- Preheat oven to 350 degrees F. and lightly coat a large casserole dish with a cooking oil spray
- Add the orzo, diced tomatoes, 6 oz feta, spinach, oregano and lemon juice and stir to combine. Pour the chicken broth into the orzo mixture
- In a bowl, mix the diced chicken with the Greek seasoning ingredients and oil until the chicken pieces are evenly coated
- Place the chicken over the orzo, do not stir. Cover the casserole dish and then bake for 1 hour.
- Uncover, and sprinkle the lemon zest and remaining 6 oz of cheese over the top and bake for an additional 5 minutes, or until the chicken is cooked through and feta looks baked
- Garnish with your preference of fresh herbs, such as chopped parsley, basil, oregano or dill
Notes
Greek seasoning for chicken:
- 1/2 teaspoon dried dill
- 1/2 teaspoon basil
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
To make gluten-free, use your preferred brand of gluten-free orzo
Find it online: https://healthyheartyrecipes.com/greek-chicken-orzo-bake/