Name: High Protein Mediterranean Chicken Orzo
Ingredients: 1½ lbs boneless, skinless chicken breast or thighs, cubed; 1½ cups dry orzo pasta; 2 tbsp olive oil, divided; 1 small red onion, diced; 3 cloves garlic, minced; 1 red bell pepper, chopped; 1 zucchini, diced (or yellow squash); 1 cup cherry tomatoes, halved; 3 cups low-sodium chicken broth; Juice and zest of 1 lemon; 1 tsp dried oregano; ½ tsp smoked paprika; Salt & pepper, to taste; ¼ cup chopped fresh parsley or basil; ¼ cup crumbled feta cheese (optional)

Description

Juicy chicken, tender orzo, colorful veggies, and a vibrant lemon-herb finish—all cooked in a single skillet. Perfect for weeknight dinners, meal prep, or when you need a flavorful, comforting, protein-packed meal with minimal cleanup.

Ingredients

Scale

1½ lbs boneless, skinless chicken breast or thighs, cubed
1½ cups dry orzo pasta
2 tbsp olive oil, divided
1 small red onion, diced
3 cloves garlic, minced
1 red bell pepper, chopped
1 zucchini, diced (or yellow squash)
1 cup cherry tomatoes, halved
3 cups low-sodium chicken broth
Juice and zest of 1 lemon
1 tsp dried oregano
½ tsp smoked paprika
Salt & pepper, to taste
¼ cup chopped fresh parsley or basil
¼ cup crumbled feta cheese (optional)

Instructions

Sear the Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Toss chicken with salt, pepper, oregano, and smoked paprika. Add to skillet and sear until golden, about 3–4 minutes. Remove and set aside.
Sauté Veggies: Add remaining 1 tbsp olive oil to the skillet. Sauté onion, bell pepper, and zucchini 4–5 minutes until softened. Stir in garlic for 30 seconds, then add cherry tomatoes.
Toast Orzo & Simmer: Add dry orzo to the skillet, stirring 1–2 minutes until lightly toasted. Pour in chicken broth, scraping up any browned bits. Bring to a boil, then reduce heat, cover, and simmer 10–12 minutes until orzo is tender and most liquid absorbed.
Finish with Chicken & Flavor: Return chicken to the skillet. Stir in lemon juice, zest, and most of the fresh herbs. Adjust seasoning with salt and pepper. Heat through.
Serve: Garnish with remaining herbs and feta cheese. Optional: drizzle olive oil and serve with crusty bread.

Notes

Seafood Swap: Use shrimp or scallops instead of chicken; add them at the end to prevent overcooking.
Vegetarian: Omit chicken, use vegetable broth, and add chickpeas or white beans for protein.
Extra Greens: Stir in spinach or baby kale during the last 2 minutes of cooking.
Mediterranean Boost: Add ½ cup pitted Kalamata olives and ½ cup marinated artichokes when returning chicken to the skillet.

Nutrition

Calories: 480 cal Per Serving
Fat: 18g
Carbohydrates: 32g
Protein: 40g