Greek Lemon Chicken and Orzo

This easy Greek lemon chicken is so flavorful and juicy. Combined with al dente orzo, cucumbers, tomatoes, and fresh spinach, you’ve got yourself a perfect summery meal that’s ready in 25 minutes.

INGREDIENTS:

•  1 pound orzo, cooked according to package directions and drained
•  3 tablespoons olive oil for pan + more for finished dish, as desired
•  1 medium sweet Vidalia onion, diced small
•  1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper
•  2 teaspoons Italian seasoning
•  1 teaspoon dried oregano
•  1 to 4 cloves garlic, pressed or finely minced
•  5 ounces fresh spinach (about 4 giant handfuls)
•  1/2 English cucumber, diced small
•  1 1/2 cups sliced cherry or grape tomatoes
•  1 teaspoon lemon zest, or to taste
•  2 to 3 tablespoons lemon juice, or to taste
•  1+ teaspoons kosher salt, or to taste
•  1 teaspoon freshly ground black pepper, or to taste
•  6 ounces crumbled feta cheese

INSTRUCTIONS:

1. To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.
2. While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
3. Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.
4. Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
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