Greek Chicken Orzo Bake
This creamy Greek Chicken Orzo Pasta Bake is one of my favorite easy dinner recipes for busy weeknights. It's also great to bring to people who need a comfort meal! One of the best things about it is that it's what I call a "dump-and-bake" recipe. Meaning all that's required of you is to combine everything in a casserole dish and bake! It's packed with classic Greek flavors like feta cheese, fresh lemon juice, and kalamata olives for the ultimate healthy comfort food.
Equipment
Ingredients
- 1.5 lb boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon dijon mustard
- 3 cloves garlic, minced
- 2 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt (more to taste)
- ½ teaspoon black pepper
- 1 pint cherry tomatoes (or grape tomatoes)
- 1 bell pepper, any color
- 1 small zucchini squash (or half a large zucchini)
- ½ cup kalamata olives
- ½ cup feta cheese + 2 tablespoon feta cheese (added at the end), crumbled (4 oz)
- 1.5 cup orzo pasta, dry
- 2.5 cup chicken broth
- ¼ cup Greek yogurt
- ¼ cup fresh parsley
- 3 tablespoon lemon juice (one large lemon)
Instructions
- Preheat the oven to 400℉ (200°C). Prepare a 9x13 inch baking dish by spraying cooking spray on the bottom of the pan. Cut the chicken breasts into bite-sized pieces. Add the chicken to the large baking dish and coat it in the olive oil, dijon mustard, and seasonings. Be sure all the chicken pieces are coated.
- Prep the vegetables by chopping the bell pepper and zucchini and mince the garlic. No need to chop the cherry tomatoes or olives. Add the tomatoes, zucchini, bell pepper, kalamata olives, garlic, and half a cup of the feta cheese to the dish with the chicken.
- Whisk the Greek yogurt and chicken broth together. Add the orzo and chicken broth mixture on top of the chicken and vegetables. Then stir everything together with a wooden spoon.
- Bake in the preheated oven for 35-40 minutes or until the orzo is tender and the chicken reaches an internal temperature of 165℉ (75°C). Cooking time time will vary. Stir in the remaining feta cheese, lemon juice, and parsley when it comes out of the oven and give it a quick taste. Add more salt as needed then let it set for 10-15 minutes before serving. *The sauce will be very liquidy when it first comes out of the oven. Let it set so the sauce thickens in the finished dish.
- Hint: If you want to add a bit more flavor and have time, sear the chicken in a large skillet with the olive oil and seasonings on medium heat to medium-high heat for 2-3 minutes until its golden brown. Then add to the baking dish with the other ingredients.
Video
Notes
Expert Tips
- Make sure the chicken cubes are at least partially submerged in the broth so they don't dry out.
- I suggest getting a block of feta and crumble it yourself. Give it a rinse and dry it before crumbling to get rid of some of the brine it's packed in.
- Give it a taste at the end and add more salt if needed.
- Refrigerator - once the pasta has cooled, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on low heat on the stovetop. You may need to add a bit more liquid when reheating to get it back to the right consistency.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 1 heaping cupCalories: 400kcalCarbohydrates: 41gProtein: 32gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 69mgSodium: 1140mgPotassium: 345mgFiber: 3g
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