Name: Mediterranean chicken and orzo bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 3 oz boneless skinless chicken breast, patted dry; 1/4 cup dry orzo; 2 cups water; 1/2 tsp olive oil; 1.5 oz fresh spinach, chopped; 1/3 cup cherry tomatoes, halved; 1 tbsp feta cheese, crumbled; 1 tsp lemon juice; 1 tsp dried basil; 1/2 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

331 calories

Protein: 28g; 34% of calories
Carbs: 39g; 47% of calories
Fat: 7g; 19% of calories

Instructions

Prep 15 min · Cook 10 min

Bring the water and half the salt to a boil in a small pot. Add the orzo and simmer for 8 to 10 minutes until tender.
While the orzo cooks, season the chicken breast with the dried basil, black pepper, and the remaining salt.
Coat a skillet with the olive oil over medium heat. Add the chicken and cook for 6 minutes, flip, and cook for 5 to 6 minutes more until the center is opaque. Done when opaque in the center, 165°F.
Drain the orzo and return it to the pot. Stir in the spinach, lemon juice, and feta until the spinach is wilted.
Slice the chicken. Toss the cherry tomatoes into the skillet with the chicken juices for 1 minute just to warm them.

Nutrition

Ingredients

Instructions

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

More lunch recipes