Simple, classic, and you don’t have to turn on the oven, which is great since summer is coming in hot!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Main Course
Cuisine: Mediterranean
Keyword: feta, orzo, skillet
Servings: 4
Author: Sam
Ingredients
6ouncesorzo pasta
4ouncesfresh baby spinach
1tablespoonolive oil
1poundbonelessskinless chicken breasts cut into 1/2-inch cubes
1/2teaspoonsalt
1/4teaspoonblack pepper
1/2cupchopped red bell pepper
1/2cupchopped broccoli/cauliflower
1/2cupchopped cauliflower
1/2teaspoondried oregano
2clovesgarlic mincedor 1/4 teaspoon garlic powder
1/2 - 1cupfeta cheesecrumbled
Instructions
In a large pot start the water for the orzo. When it comes to a boil add a pinch of salt and the orzo and cook for one minute less than the package directions. Add the spinach and cook for an additional minute, or until wilted. Drain and set aside.
In a large non-stick skillet over medium heat, heat the oil. Add the chicken, seasoned with the salt and pepper, and cook until the pieces are golden on the outside.
Add the peppers, oregano, garlic, and cook, until the vegetables are softened and the chicken is cooked through, stirring often for about 5 minutes.
Stir in the orzo, spinach, and half of the feta cheese. Heat through and season with additional salt and pepper if needed. Remove from heat and sprinkle with the remaining feta cheese before serving.