One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki.
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken, cut into bit size pieces
- 1/2 cup fresh oregano, chopped
- 2 teaspoons smoked paprika
- 1 pinch each kosher salt and black pepper
- 2 tablespoons balsamic vinegar
- 4 cloves garlic, chopped
- 1 bell pepper, sliced
- 1 cup mixed Greek olives, pitted
- 2 cups dry orzo pasta
- 1 cup crumbled feta cheese
- tzatziki, for serving
- 2 cups mixed heirloom tomatoes, chopped or halved
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh basil, chopped
- 1 clove garlic, grated
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet.
- 2. To the skillet, add the bell peppers. Cook until soft, 2-3 minutes. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. Stir the chicken and olives into the orzo. Allow the chicken to warm through, about 3 minutes.
- 3. Meanwhile, toss all the ingredients for the tomatoes together in a bowl. Season with salt and red pepper flakes.
- 4. To serve, spoon the tomatoes over the chicken and gently toss. Serve each topped with feta cheese and tzatziki.
Source
Original recipe: View Original