Description
A fresh and vibrant Lemon Herb Chicken & Orzo with Spinach recipe featuring tender marinated chicken breasts grilled to perfection, served atop a bed of al dente orzo pasta tossed with wilted baby spinach. Enhanced with a zesty lemon garlic marinade, fresh herbs, and complemented with creamy feta cheese and tangy sun-dried tomatoes, this Mediterranean-inspired dish is perfect for a nutritious weeknight dinner or easy meal prep.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- Zest & juice of 1 lemon
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme leaves (or 1/2 tsp dried)
- Salt & pepper, to taste
Orzo and Spinach
- 1 cup orzo pasta
- 3 cups baby spinach
- 1 tbsp olive oil (plus extra for drizzling)
- Salt & pepper, to taste
Toppings
- 1/2 cup crumbled feta cheese
- 1/4 cup sun-dried tomatoes, chopped
Instructions
- Marinate and cook chicken: In a bowl, combine olive oil, lemon zest and juice, minced garlic, chopped parsley, thyme leaves, salt, and pepper. Coat the chicken breasts with the marinade and let them marinate for 15 to 30 minutes to absorb the flavors. Then, grill or pan-sear the chicken over medium heat for 5 to 6 minutes on each side, or until cooked through and juices run clear. Once cooked, slice the chicken into strips.
- Cook the orzo: Bring a pot of salted water to a boil and cook the orzo pasta until al dente, according to package instructions (usually about 8-10 minutes). Drain the orzo and toss it with 1 tablespoon olive oil, salt, and pepper to prevent sticking and enhance flavor.
- Wilt the spinach: While the orzo is still warm, stir in the baby spinach until it just begins to wilt, ensuring the greens stay vibrant and tender.
- Assemble the dish: Divide the orzo and spinach mixture into serving bowls. Top each with sliced grilled chicken. Drizzle extra olive oil over the top to add richness and shine.
- Add Mediterranean toppings: Sprinkle crumbled feta cheese and chopped sun-dried tomatoes over the assembled bowls for a bright, tangy Mediterranean flavor boost.
- Meal prep tips: For best freshness when storing leftovers, keep any extra olive oil or dressing separate and drizzle it fresh onto the dish just before serving.
Notes
- You can substitute chicken breasts for thighs if you prefer a juicier texture.
- Sun-dried tomatoes can be omitted or replaced with roasted red peppers.
- Use gluten-free orzo or substitute with quinoa for a gluten-free option.
- Try grilling the chicken outdoors or using a stovetop grill pan for best flavor.
- Store leftovers in an airtight container refrigerated up to 3 days.
