Description
A comforting one-pan Greek inspired meal with juicy chicken, tender risoni pasta, bright vegetables, olives, and feta, all cooked together for bold Mediterranean flavor and easy cleanup.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 1.5 cups risoni (orzo) pasta, dry
- 1.5 cups cherry tomatoes, whole
- 3 cups fresh spinach
- 4 ounces feta cheese, crumbled
- 0.5 cup kalamata olives, sliced
- 4 garlic cloves, minced
- 1 lemon, zested and juiced
- 3 tablespoons olive oil
- 1.5 teaspoons dried oregano
- 1.25 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
- Heat a large skillet over medium heat.
- Season the chicken thighs with salt, black pepper, and dried oregano.
- Add olive oil to the skillet and sear the chicken until golden on both sides, then remove and set aside.
- In the same skillet, add the garlic and risoni, stirring briefly to coat in oil.
- Add water and cherry tomatoes, then return the chicken to the pan.
- Simmer until the risoni is tender and the chicken is cooked through, stirring occasionally.
- Stir in fresh spinach, kalamata olives, lemon zest, and lemon juice.
- Sprinkle crumbled feta over the top and let rest for a few minutes.
- Serve warm directly from the pan.
Notes
- Stir the risoni occasionally to prevent sticking.
- Add small splashes of water if the pan becomes dry.
- Finish with extra lemon juice for brighter flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 120 mg