Name: Mediterranean chicken and orzo bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz boneless skinless chicken breast, patted dry; 1/4 cup dry orzo; 1/2 medium zucchini, diced; 1 tsp extra virgin olive oil; 1 tbsp feta cheese, crumbled; 1 tsp lemon juice; 3/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tsp dried basil; 1/4 tsp garlic powder; 2 cups water

Nutrition

Per serving

404 calories

Protein: 35g; 35% of calories
Carbs: 43g; 43% of calories
Fat: 10g; 23% of calories

Instructions

Prep 15 min · Cook 10 min

Bring the water to a boil in a small pot. Add the orzo and a pinch of the salt. Simmer for 8 to 10 minutes until tender. Drain the orzo and return it to the pot.
While the orzo cooks, season the chicken breast on both sides with the garlic powder, black pepper, and half of the remaining salt.
Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes. Flip and cook for 5 to 6 minutes more until the center is opaque. Transfer the chicken to a plate to rest. Done when opaque in the center, 165°F.
In the same skillet used for the chicken, add the diced zucchini. Cook for 4 to 5 minutes over medium heat until tender and lightly browned.
Add the sautéed zucchini to the pot with the cooked orzo. Stir in the lemon juice, crumbled feta, dried basil, and the last of the salt.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes