Mediterranean Baked Chicken with Orzo and Vegetables
A healthier take on your favorite takeaway, this Mediterranean-inspired baked chicken dish paired with orzo and vibrant vegetables offers a delicious and lighter alternative, perfect for a quick and satisfying meal.
15 min
Prep
25 min
Cook
4
Serves
550
Calories
Macros · per serving
40g protein
50g carbs
20g fat
Ingredients
For 4 servings
- 4 chicken breast
- 200 g orzo
- 200 g cherry tomato
- 1 zucchini
- 1 red bell pepper
- 1 red onion
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 clove garlic
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 100 g feta cheese
- 2 tbsp fresh parsley
Instructions
- 1
Preheat the oven to 200°C (400°F).
- 2
Cut the chicken breasts into large chunks. Season with salt, pepper, and 1 tbsp olive oil.
- 3
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat and sear the chicken pieces until browned on all sides, about 5 minutes. Transfer to a plate.
- 4
In the same skillet, add the remaining olive oil, diced red onion, minced garlic, and sliced zucchini. Cook for 3-4 minutes until the onion starts to soften.
- 5
Add the halved cherry tomatoes and sliced red bell pepper to the skillet, and cook for another 2 minutes.
- 6
Stir in the orzo, ensuring it is evenly distributed in the skillet with the vegetables.
- 7
Return the chicken to the skillet, distributing evenly on top of the orzo-vegetable mixture.
- 8
In a small bowl, mix lemon juice with oregano and drizzle over the entire skillet.
- 9
Cover the skillet with foil and transfer to the preheated oven. Bake for 20 minutes.
- 10
Remove foil, sprinkle crumbled feta cheese over the top, and bake for another 5 minutes.
- 11
Remove from oven, sprinkle with chopped fresh parsley, and serve hot.
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