Greek Baked Chicken Orzo + Weekly Menu


It’s Sunday evening at 9pm and I may need a crane to get me off this couch and to my 9:35pm hockey game. UGH!!! I am too old for late games and it’s all the more painful after having way too much fun this weekend.

Friday I went to bed at 1am. I was catching up with my bestie, Kristen, who’s on central time and who arrived late to Michigan. Of course I was unable to sleep in despite Mark getting up with the girls. Just like Kristen, I have FOMO (fear of missing out).

Saturday I went to bed after midnight. We didn’t even leave the bar (KARAOKE!) until nearly 11:40pm. I’m living on the edge and this is all after a long week of Piper not sleeping well. TIRED. My body is achy it’s so tired. Kristen and I stayed home while Mark took the girls to church and all we did was ensured the couch didn’t fly away. Love my girl time.

So most of this fatigue is self-inflicted, but it’s my blog so I’ll whine about it 😉

Kristen and I were sure to do what we do best: EAT (duh). We are always swapping recipes and sharing menu offerings at restaurants. The girl loves her carbs and cheese and of course I have the same sentiments.

This recipe in particular screams Kristen to me. Not only does it give me a great excuse to use my Le Creuset Dutch oven that she got me, but it’s also Mediterranean fare and topped with feta – all things she LOVES. This all-in-one meal is flavor-packed and unique. It’s also STUNNING for a show-stopper presentation – totally Kristen’s style.

Greek Baked Chicken Orzo

Author: 

Prep time: 

Cook time: 

Total time: 

Serves: 6 servings (~1½ cups orzo with 4 oz chicken)

 

Ingredients

  • 3 tsp dried oregano, divided
  • 2 tsp sweet paprika, divided
  • 1 tsp ground coriander
  • ½ tsp salt and black pepper, to taste
  • 3 (8 oz) boneless, skinless chicken breasts, halved to create 2 thinner breasts
  • juice of ½ lemon
  • 2 Tbsp olive oil
  • 1 green bell pepper, cored and sliced into rounds
  • 1 large onion, chopped
  • 2 bell peppers*, cored and chopped
  • 6 garlic cloves, minced
  • 1 (28 oz) can plum tomatoes
  • 1 (15 oz) can quartered artichoke hearts, drained
  • 2 cups low-sodium chicken broth
  • 2 cups uncooked orzo
  • ½ cup crumbled feta

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a small bowl, combine spices for chicken: 2 teaspoons oregano, 1 teaspoon paprika, coriander, salt, and pepper. Season both sides of chicken with spices and place on a plate. Squeeze lemon juice over chicken and allow to sit.
  3. Heat 1 tablespoon olive oil in a Dutch oven or large, oven-safe pot When ready, in a 5-quart Dutch oven like this one or a large oven-safe pot over medium-high until shimmering. Add chicken and brown the chicken on both sides, about 3-4 minutes per side (do not cook through). Remove chicken to a plate and set aside.
  4. In the same pot, add green bell pepper slices and cook for 3-4 minutes per side or until seated. Remove to a plate and set aside.
  5. Add 1 tablespoon more of oil to the Dutch oven. Add chopped onion and bell peppers; cook for 5 minutes, stirring regularly, until soft. Add garlic, and cook another 30 seconds or until fragrant. Add plum tomatoes, artichokes, broth, remaining 1 teaspoon oregano and 1 teaspoon paprika, and black pepper, to taste. Bring to a boil and stir in orzo.
  6. Nestle the chicken pieces into the mixture, and top with the green bell pepper slices. Transfer the pot to heated oven. Bake, uncovered, for 20 minutes. Remove from oven, cover and let sit 5 minutes undisturbed. Top with feta before serving.

Nutrition Information

Serving size: ~1½ cups orzo with 4 oz chicken Calories: 485 Fat: 11.7 Carbohydrates: 62.0 Sugar: 10.1 Sodium: 777 Fiber: 7.8 Protein: 35.2 Cholesterol: 62

3.5.3251

Weekly Menu: March 3rd – 7th

  • Sunday: Chicken Tortilla Soup from One and Done
  • Monday: Shrimp and Barley Risotto
  • Tuesday: Best Classic Chili  with baked potatoes for us and pasta for the kids
  • Wednesday: dinner out for my leadership cohort graduation 🙂
  • Thursday: Baked chicken, buttermilk mashed potatoes, corn, and Brussels sprouts

Be well,



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