Ingredients40 m servings 502 cals
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and keep warm.
- Heat olive oil in a large skillet over medium heat; cook and stir chicken, garlic, and Greek seasoning until chicken is no longer pink in the center and juices run clear, about 10 minutes. Add spinach, cucumber, tomato, olives, and vinaigrette; lower heat and simmer until spinach begins to wilt, 5 to 10 minutes. Serve over orzo; top with feta cheese.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 502 calories; 22.4 g fat; 53.2 g carbohydrates; 23.5 g protein; 46 mg cholesterol; 1606 mg sodium. Full nutrition
ReviewsRead all reviews 5
For my diet I am trying to eat more fresh greens and vegetables to make it complete. I like anything over rice or pasta, hot preferably which made this a terrific meal except for the olives that...
I LOVED this! I had leftover grilled chicken which i grilled with a Greek seasoning, so i added that in at the end just to heat through. Instead of the vinaigrette(taste preference), i started o...
We loved this dinner! It was so quick and easy to make, and very flavorful. I did some tinkering; here is my alternative recipe: In lieu of Greek seasoning, I sprinkled the chicken with a mixt...
It was absolutely fabulous!! My husband and I are dieting, so I used quinoa instead of orzo to cut some carbs and add a little protein. I also did not have any of the dressing on hand, so I made...