Mediterranean Orzo with Chicken


  • 1 cup Dry Orzo cooked
  • 3 Boneless Skinless Chicken Breasts sliced thin
  • 2 tbsp. Olive Oil
  • 1 tsp. Garlic minced
  • 1 cup Halved Cherry or Grape Tomatoes
  • ½ cup Kalamata Olives pitted and sliced
  • ¼ cup White Wine
  • 1 cup Spinach Leaves chopped
  • ¼ cup Fresh Basil chopped
  • 1 tbsp. Fresh Parsley chopped
  • ½ cup Feta Cheese
  • 1 tsp. Oregano
  • ½ tsp. Salt
  • ½ tsp. Black Pepper
  • ½ tsp. Red Pepper Flakes


  • In a large skillet, heat 1 tbsp olive oil and fry the thin sliced chicken breasts for a couple minutes on each side until cooked through. Set aside.
  • In the same skillet, add the additional 1 tbsp olive oil and sauté the minced garlic for two minutes. Add the tomatoes and white wine. Allow tomatoes to simmer and wine to reduce, this will take about 10 minutes.
  • Once sauce and tomatoes have reduced, add in the cooked orzo pasta, Kalamata olives, spinach, basil, parsley, pine nuts and seasonings. Stir to combine.
  • Slice the chicken breasts and add to the dish. Finish the dish by adding crumbled feta cheese over the top. Enjoy hot or cold the next day!