Amazing Lemon-Feta Chicken and Orzo Recipe for Busy Weeknights
A bright Mediterranean-inspired dish featuring tender baked chicken, zesty lemon, creamy feta, and fluffy orzo pasta tossed with fresh spinach.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Bake
- Cuisine: Mediterranean
- Diet: Gluten Free
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 1 cup crumbled feta cheese
- 3 tablespoons extra virgin olive oil
- 2 fresh lemons, zested and juiced
- 2 cups fresh spinach
- 2 teaspoons dried oregano
- Salt and black pepper to taste
Instructions
1. Preheat the oven to 400°F (200°C) and lightly grease a baking dish with nonstick cooking spray.
2. Season the chicken breasts with salt, pepper, dried oregano, and olive oil, rubbing the seasoning evenly over the meat.
3. Place the chicken in the baking dish and bake for 25–30 minutes, until cooked through. Add lemon slices on top during the last 10 minutes if desired.
4. Meanwhile, bring a pot of salted water to a boil and cook the orzo according to package directions (about 8–10 minutes) until al dente. Drain and set aside.
5. In a small bowl, combine crumbled feta, minced garlic, lemon juice, and a drizzle of olive oil, mixing until creamy.
6. In a large bowl, combine the cooked chicken (sliced or chopped), cooked orzo, fresh spinach, and feta sauce. Toss gently until evenly mixed.
7. Serve warm with extra lemon zest or feta sprinkled on top if desired.
Notes
For extra flavor, add roasted lemon slices on top of the chicken during baking.
Substitute kale or arugula for spinach for a slightly different texture and flavor.
This dish stores well for meal prep and can be reheated gently with a splash of olive oil or broth.