Mediterranean Chicken Orzo (Print Version)

# Ingredients:

→ For the Chicken

01 - 1 tablespoon olive oil
02 - 1 lb boneless, skinless chicken breasts, sliced thin and pounded
03 - 1/8 teaspoon salt
04 - 1/8 teaspoon pepper

→ For the Orzo

05 - 1 1/2 cups whole wheat orzo (9.5 oz)
06 - 1 tablespoon olive oil
07 - 1/2 tablespoon minced garlic
08 - 2 cups grape tomatoes, halved
09 - 1/4 cup white wine
10 - 1/2 cup kalamata olives, pitted and sliced into small pieces
11 - 2 cups chopped spinach
12 - 1/4 cup pine nuts (optional if nut-free)
13 - 1 tablespoon fresh basil, chopped
14 - 1 tablespoon fresh parsley, chopped
15 - 1/4 teaspoon pepper
16 - 1/2 teaspoon dried oregano
17 - 1/4 teaspoon red pepper flakes (optional)
18 - 1/2 cup feta cheese (optional)

# Instructions:

01 - Let's start by getting that pan nice and hot! Pour a tablespoon of olive oil into a large sauté pan and set it over medium-high heat. Give it about 3 minutes to heat up - you'll know it's ready when the oil starts to shimmer a bit. This proper preheating is key to getting that beautiful golden sear on your chicken.
02 - While your pan is heating up, sprinkle your thinly sliced and pounded chicken breasts with salt and pepper on both sides. Once the oil is shimmering, lay the chicken pieces in the hot pan - you should hear that satisfying sizzle! Let them cook undisturbed for about 5 minutes until they're golden on the bottom, then flip and cook another 5 minutes on the other side. The chicken should be golden brown with no pink in the middle.
03 - While your chicken is working its magic, fill a small pot with water and bring it to a boil. Add your whole wheat orzo and cook according to the package directions - usually about 8-10 minutes until al dente. We're using whole wheat orzo here for some extra nutrients and fiber, but regular orzo works great too if that's what you have on hand!
04 - Once your chicken is cooked through, transfer it to a clean plate to rest, but leave all those flavorful browned bits and oil in the pan - that's gold for our sauce! Add another tablespoon of olive oil to the same pan and heat it for about 2 minutes. Now toss in your minced garlic and let it cook for just a minute until it becomes fragrant - be careful not to burn it or it'll get bitter.
05 - Add those halved grape tomatoes to the garlic and pour in the white wine. Let this mixture bubble away for about 5 minutes, stirring occasionally. You'll see the tomatoes start to soften and release their juices, and the wine will reduce a bit, concentrating all those wonderful flavors. The tomatoes and wine create a light, fresh sauce that perfectly complements the Mediterranean vibe we're going for.
06 - Once your tomatoes have softened, it's time to build our Mediterranean masterpiece! Drain your cooked orzo and add it to the pan with the tomatoes. Then toss in the sliced kalamata olives, chopped spinach, those crunchy pine nuts, and all your herbs and spices - the fresh basil, parsley, pepper, oregano, and red pepper flakes if you like a little heat. Stir everything together until the spinach starts to wilt from the heat of the orzo and sauce. If you're using feta, fold it in now so it gets slightly melty but still maintains some texture.
07 - Slice your rested chicken into strips (or leave the pieces whole if you prefer) and arrange them on top of your colorful orzo mixture. Sprinkle with a little extra feta and maybe some fresh herbs for that picture-perfect finish. Serve it up while it's hot and watch everyone dive in! This dish brings a little taste of the Mediterranean to your table with minimal fuss - perfect for weeknight dinners that feel special.

# Notes:

01 - This Mediterranean-inspired dish combines lean protein with whole grains and plenty of vegetables for a balanced, flavorful meal that comes together in under 30 minutes.
02 - Feel free to substitute chicken thighs if you prefer darker meat - just adjust the cooking time accordingly as thighs typically take a few minutes longer.
03 - The white wine adds a lovely depth to the sauce, but you can substitute chicken broth if you prefer to cook without alcohol.
04 - This dish makes excellent leftovers and can be enjoyed cold as a pasta salad the next day - just add a squeeze of lemon juice to brighten it up!

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