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In the realm of culinary delights, few cuisines captivate the senses quite like Mediterranean fare. The Mediterranean diet is renowned for its rich flavors, wholesome ingredients, and health benefits, making it a favorite among food enthusiasts around the world. Among the standout dishes that embody this vibrant tradition is the Greek Chicken Orzo Skillet. This one-pan wonder seamlessly combines tender chicken thighs, al dente orzo pasta, and a medley of fresh vegetables, all seasoned to perfection with fragrant herbs and zesty lemon.

Greek Chicken Orzo Skillet

Discover the vibrant flavors of Mediterranean cuisine with this easy-to-make Greek Chicken Orzo Skillet. This one-pan dish features tender chicken thighs, al dente orzo, and a colorful mix of vegetables, all enhanced by fragrant herbs and zesty lemon juice. Perfect for weeknight dinners or entertaining guests, it's not only delicious but also packed with nutrients. Experience the joy of cooking and embrace the fresh, wholesome ingredients of the Mediterranean diet with this delightful recipe.
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Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced into bite-sized pieces

1 cup orzo pasta

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 red bell pepper, diced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

2 cups chicken broth (low-sodium recommended)

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly ground black pepper, to taste

¼ cup feta cheese, crumbled, plus extra for serving

Fresh parsley, chopped, for garnish

1 lemon, juiced and zested

Instructions
 

Sauté the Chicken: In a large, heavy-bottomed skillet, heat the olive oil over medium heat. Season the diced chicken thighs generously with salt and pepper. Add the chicken to the skillet in a single layer and cook for about 5-7 minutes, turning occasionally until the chicken is nicely browned and cooked through. Remove the chicken from the skillet and set aside on a plate.

    Cook the Vegetables: In the same skillet, add the chopped onion. Sauté for about 2-3 minutes, stirring frequently, until the onion becomes translucent. Next, add the minced garlic and cook for an additional 30 seconds until fragrant. Stir in the diced red bell pepper and zucchini, cooking for another 3-4 minutes until the vegetables are tender and vibrant.

      Add the Orzo: Stir in the orzo pasta and allow it to cook for 1-2 minutes, gently toasting it in the skillet. This step enhances the flavor of the pasta.

        Combine Ingredients: Pour in the chicken broth and add the halved cherry tomatoes, dried oregano, dried thyme, lemon zest, and the previously cooked chicken back into the skillet. Stir everything together thoroughly, ensuring the orzo is evenly coated with the broth.

          Simmer: Increase the heat slightly to bring the mixture to a gentle boil. Once boiling, reduce the heat to low. Cover the skillet with a lid and let it simmer for about 12-15 minutes, or until the orzo is cooked al dente and has absorbed most of the broth. Stir the mixture occasionally to avoid any sticking to the bottom of the skillet.

            Finish with Cheese and Lemon: When the orzo is ready, remove the skillet from the heat. Stir in the freshly squeezed lemon juice and crumbled feta cheese, mixing gently to combine. Taste the dish and adjust the seasoning with more salt and black pepper if needed.

              Serve: To serve, garnish the Greek Chicken Orzo Skillet with chopped fresh parsley and additional crumbled feta if desired. Enjoy your hearty skillet dish warm, with a drizzle of extra olive oil for added flavor!

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4