Greek Lemon-Oregano Chicken with Orzo
Tender chicken thighs marinated in lemon and oregano, served over buttery orzo with tomatoes and olives.
Total
45 min
Prep
15 min
Cook
30 min
Serves
2
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Recipe serves 2
Ingredients
- 2 pieces Chicken thighs
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 150 g Orzo pasta
- 100 g Cherry tomatoes
- 30 g Kalamata olives
- 1 clove Garlic
- ½ teaspoon Salt
- ¼ teaspoon Black pepper
Instructions
- 1
Mix lemon juice, olive oil, oregano, minced garlic, salt, and pepper; marinate chicken for 10 minutes.
- 2
Cook orzo in salted water until al dente, drain and set aside.
- 3
Sear chicken thighs in a skillet over medium heat 5‑6 minutes per side until golden.
- 4
Add tomatoes and olives, cover, and simmer 5 minutes.
- 5
Stir in cooked orzo, heat through, and serve.
Nutrition per serving
Calories
480
24% of a 2,000 kcal day
| Protein | 35 g |
| Carbohydrate | 45 g |
| Fat | 18 g |
| Fiber | 4 g |
| Sugar | 5 g |
| Sodium | 620 mg |
Goes well with this
Greek dishes that round out the meal.
Greek Lemon Orzo with Feta
Simmer orzo with lemon, garlic, and broth, then stir in spinach and feta until just wilted.
Greek Lemon‑Herb Quinoa Bites
Mini quinoa patties flavored with lemon and oregano, served with a simple olive‑oil drizzle.
Lemon-Dill Spinach Phyllo Cups
Bite-sized appetizers with a bright citrus profile and fresh dill.
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