Mediterranean Chicken & Orzo

• Chicken breast(600 g)
• Orzo(250 g)
• Onion(1)
• Garlic(3 cloves)
• Cherry Tomatoes(250 g)
• Baby Spinach(120 g)
• Black Olives(80 g)
• Feta(120 g)
• Chicken Broth(750 ml)
• Olive oil(2 tbsp)
• Tomato paste(1 tbsp)
• Lemon(1)
• Dried Oregano(2 tsp)
• Paprika(1 tsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Flat Leaf Parsley(15 g)optional

Method

1. 1

   Cut {Chicken breast} into rough bite-size pieces. Finely chop {Onion}, mince {Garlic}, halve {Cherry Tomatoes}, roughly chop {Kalamata Olives}, crumble {Feta}, chop {Fresh parsley}, and zest and juice {Lemon}.

   ~12 min

2. 2

   Heat {Olive oil} in a deep skillet or wide pot over medium-high heat. Add the {Chicken breast}, {Salt}, {Black pepper}, {Paprika}, and {Dried Oregano}. Cook, stirring often, until the chicken is lightly golden in spots and nearly cooked through. Stir in the {Onion} and cook until softened, then add the {Garlic} and {Tomato paste} for the last minute.

   ~10 min

3. 3

   Stir in the {Orzo}, then add the {Chicken Stock}, {Cherry Tomatoes}, and half the lemon zest from {Lemon}. Bring to a gentle bubble, then reduce the heat and simmer, stirring a few times, until the orzo is tender and the liquid has reduced to a glossy, risotto-like consistency.

   ~12 min

4. 4

   Fold in the {Baby Spinach}, {Kalamata Olives}, most of the {Feta}, and the lemon juice from {Lemon}. Stir for 2 minutes until the spinach wilts and the feta softens slightly into the orzo. If needed, loosen with a small splash of water until creamy.

   ~4 min

5. 5

   Take off the heat and let the orzo sit for 2 minutes to thicken slightly.

   ~2 min

6. 6

   Spoon into bowls and finish with the remaining {Feta}, the remaining lemon zest from {Lemon}, and {Fresh parsley}.

   ~0 min