One of those recipes that feels like it shouldn't work this well for how little effort it takes. Orzo soaks up the chicken broth, feta melts into everything, and the lemon slices on top keep the chicken tender and bright. Credit to Meals with Maggie for the original recipe.
Ingredients
- 1½ cups orzo, uncooked
- 1 can (15 oz) diced tomatoes with basil, garlic, and oregano
- 6 oz feta cheese, crumbled (~1 cup)
- 1 big handful fresh spinach
- 1 head broccoli, cut into small florets
- 1 medium yellow onion, diced
- 1¾–2 cups low-sodium chicken broth
- 2 large chicken breasts, cubed
- Kinder's The Blend seasoning (generous for chicken + 1 tsp for the mix)
- 1 lemon, sliced into rounds
- Olive oil for sautéing
- Fresh parsley, cracked black pepper, extra feta for garnish
Shoutout to Meals with Maggie for the original recipe inspiration:
Preheat oven to 375°F.
Cook the orzo in a pot of boiling water for about 5 minutes — it should still be firm since it'll keep cooking in the oven. Drain in a mesh colander and rinse with cold water. Transfer to a large bowl.
While the orzo cooks, season the cubed chicken generously with Kinder's The Blend. Heat a drizzle of olive oil in a skillet over medium-high heat. Sear the chicken until browned on the outside and about 80% cooked through, about 4–5 minutes. Remove the chicken and set aside.
In the same skillet, sauté the diced onion until soft and translucent, about 5 minutes.
Add the sautéed onion, crumbled feta, fresh spinach, broccoli florets, and the entire can of diced tomatoes to the bowl with the orzo. Add about 1 teaspoon of Kinder's The Blend to the mix for extra seasoning throughout. Mix to combine.
Pour the orzo mixture into a casserole dish. Add the 1¾–2 cups of chicken broth over the top. Arrange the seared chicken pieces on top of the mixture, then lay lemon slices over the chicken.
Cover tightly with aluminum foil or a lid. Bake at 375°F for 40 minutes. If you're using whole chicken breasts instead of cubed, add extra time.
Let the casserole rest for 5–10 minutes before serving — the orzo will absorb the remaining juices. Use a slotted spoon for the first serving. Garnish with fresh parsley, cracked pepper, and more feta.