Spinach Chicken Orzo (Chickpeas, Lemon, Feta)
Loaded with tender chicken, baby spinach, chickpeas, and feta, my One Pan Spinach Chicken Orzo is the dish to make when you’re craving something hearty and delicious, but also so easy.
Servings: 4
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs
- salt and pepper to taste
- 4 tablespoons extra virgin olive oil
- 1 large onion diced
- 6 cloves garlic minced
- 1 teaspoon crushed hot red pepper flakes
- 1 pound baby spinach chopped
- 1/3 cup water
- 1/2 pound orzo
- 2 15-ounce cans chickpeas drained
- 2 cups low-sodium chicken stock
- 3 tablespoons tahini
- 1 lemon juiced
- 3/4 cup crumbled feta
- 1/2 cup minced flat-leaf Italian parsley
Instructions
- Pat the chicken thighs very dry with paper towels and season with salt and pepper on both sides.
- Heat a large pan to medium heat and add the olive oil. Add the chicken thighs and cook until golden brown on both sides. Work in batches if required to not crowd the pan. Place the chicken onto a plate and tent with foil. Once the chicken cools, cut into bite-sized pieces.
- Add the onion to the pan along with a pinch of salt. Saute the onions until soft and translucent (about 5-7 minutes) then add the garlic and cook for another 1-2 minutes or until fragrant. Add the hot red pepper flakes, spinach, and a 1/3 cup of water and cover. Once the spinach wilts (about 2 minutes), remove the lid and scrape the bottom of the pan with a wooden spoon to dislodge the brown bits.
- Add the orzo and mix well to coat. Return the chicken and any accumulated juices to the pan. Add the chickpeas and chicken stock and bring to a boil. Once boiling, turn the heat down to low and cover the pot and cook until the orzo is tender and most of the liquid has absorbed (about 12-15 minutes).
- Uncover the pot and mix in the lemon juice, feta, tahini, and parsley. If the orzo is too dry add a touch more chicken stock and olive oil if needed. Taste test and adjust salt and pepper if required. Enjoy!
Notes
- Servings. Makes 4 large or 6 moderate sized servings.
- Chicken. Chicken breasts can be substituted for chicken thighs. If using chicken breasts, sear until fully cooked, cut into bite-sized pieces, and stir into the orzo after it has finished cooking.
- Tahini. This ingredient adds a lot of body to the dish but can be easily omitted if you prefer.
- Herbs. I just used fresh parsley, but fresh dill and/or oregano can be added.
- Leftovers. Spinach chicken orzo can be saved for up to 3 days and reheated in the microwave.
Nutrition
Calories: 951kcal | Carbohydrates: 69g | Protein: 53.3g | Fat: 51g | Saturated Fat: 13.8g | Cholesterol: 163mg | Sodium: 461mg | Fiber: 9.1g | Sugar: 4.7g | Calcium: 433mg | Iron: 19mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
