Greek Chicken & Orzo

How to make Greek Chicken and Orzo.

Ingredients: Serves 2

  • 1 boneless, skinless chicken breast, pounded to 1/4 inch thick, seasoned with salt and pepper (or marinated in Greek dressing for 30 minutes), and grilled or pan-seared
  • 1/2 cup dried orzo, cooked according to package directions, mixed with a little olive oil and seasoned with salt and pepper (warm or room temperature)
  • 12 grape tomatoes, halved lengthwise then crosswise
  • 12 pitted kalamata olives, chopped
  • 1/4 cup crumbled feta cheese
  • 2 cups baby spinach
  • 3 tablespoons Greek dressing, plus extra for serving
  • Fresh chives
  • 1 pita, warmed in toaster and cut into 4 wedges
  • 2 small lemon wedges


  1. Place the spinach in a medium bowl, drizzle with 2 tablespoons of Greek dressing on top and toss using tongs until the spinach is well coated.
  2. Divide the spinach between two bowls.
  3. Spoon half of the orzo over the spinach in the centre of each bowl.
  4. Add the tomatoes to the same medium bowl, drizzle the remaining 1 tablespoon of Greek dressing on top, and toss, using tongs, until the tomatoes are well coated.
  5. Pile half of the tomatoes in one section of each bowl.
  6. Pile half of the kalamata olives in another section of each bowl.
  7. Pile half of the chicken cubes in another section of each bowl.
  8. Pile half of the feta in another section of each bowl.
  9. Arrange 2 warm pita wedges and 1 lemon wedge in each bowl.
  10. Snip fresh chives over each bowl.
  11. Serve, with extra dressing on the side.
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