top of page

Easy Mediterranean Chicken Orzo

Yield: 4 servings

Time: 30 minutes


  • 1 cup orzo

  • 1 lbs boneless skinless chicken thighs - 4-5 large

  • 1/4 red onion

  • 1 English cucumber

  • 1 cup grape tomatoes

  • 1 cup fresh parsley

  • 1/2 cup freshly grated parmesan

  • 1/2 cup green olives

  • 1 Tbsp chicken seasoning / poultry seasoning

  • 1 tsp butter

  • 2.5 Tbsp olive oil

  • 1 lemon

  • sea salt

  • pepper


  1. Bring water to a boil in a large pot, then salt the water and add orzo pasta for 9-11 minutes or until cooked al dente.

  2. Preheat a large pan over medium heat. Once hot add butter and a drizzle of olive oil and once the butter is melted add chicken and season generously with chicken seasoning. Fry the chicken for 6-8 minutes or until golden brown, then flip and season the other side with chicken seasoning and brown the other side for 6-8 minutes or until the chicken reaches 165F internal temperature.

  3. In the meantime, cut the cucumber and tomatoes into small dice, chop the parsley finely, chop the red onion, and grate the Parmesan. Add these ingredients to a big bowl and once the orzo is finished cooking, strain it and add it to the vegetables into the big bowl.

  4. Season the pasta and vegetables with a drizzle of olive oil, the juice of one lemon and sea salt and pepper to taste and toss until well combined.

  5. Serve the orzo veggies mix with a piece of chicken and a few olives.

4 views0 comments

Recent Posts

See All


bottom of page