Greek Chicken Orzo Bake (Print)

A flavorful Mediterranean bake with chicken, orzo, feta, spinach and sundried tomatoes - ready in under an hour.

# Ingredients:

→ Grains

01 - 2 cups orzo, uncooked

→ Proteins

02 - 1 pound cooked chicken, shredded (about 4 cups)

→ Produce

03 - 1 red onion, diced
04 - 4 cloves garlic, minced
05 - 1/2 cup sundried tomatoes, packed, diced
06 - 2 cups baby spinach, roughly chopped
07 - 1 lemon, juiced and zested
08 - Fresh parsley, for garnish

→ Dairy

09 - 1 cup feta cheese, crumbled, plus extra for serving

→ Pantry Items

10 - 2 tablespoons olive oil
11 - 1/4 cup kalamata olives, pitted and sliced (optional)
12 - 1 teaspoon dried oregano
13 - 1 teaspoon salt
14 - 5 cups chicken broth or water

# Directions:

01 - Preheat oven to 200°C (400°F).
02 - If using uncooked chicken, bake chicken breasts or thighs in the oven for 25 minutes until cooked through. Transfer to a cutting board and shred into bite-sized pieces using two forks.
03 - Place diced red onion in a 23 x 33 cm (9 x 13-inch) baking dish, drizzle with olive oil, and stir until well coated. Bake for 5 minutes while preparing remaining ingredients.
04 - Remove baking dish from oven. Add orzo, minced garlic, sundried tomatoes, spinach, kalamata olives (if using), dried oregano, remaining olive oil, and salt. Stir to combine thoroughly.
05 - Add shredded chicken, crumbled feta, lemon juice, and lemon zest to the baking dish. Stir to integrate with other ingredients.
06 - Pour chicken broth into the dish and stir until all ingredients are well incorporated and mostly submerged in liquid.
07 - Cover baking dish with aluminum foil and bake for 15 minutes.
08 - Remove foil, stir contents thoroughly, and return to oven uncovered for an additional 15-20 minutes until orzo is tender and most liquid has been absorbed.
09 - Remove from oven and allow to rest for 5 minutes. Serve garnished with additional crumbled feta and fresh parsley.

# Notes:

01 - Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

Back