Orzo is a pasta salad popular in Greek cuisine. This version includes chicken breast in the recipe. Boneless and skinless are recommended. You can also try swapping in different kinds of cheese, although feta is often a staple in this meal. Other spices can also be added to change the flavor of this dish.

This orzo chicken breast recipe serves 4 people.

The total time to make the meal, including preparation and cooking, is roughly 30 minutes.

Ingredients

8 oz. orzo pasta
1 cup water
1/2 c. sun-dried tomatoes, chopped
1 plum/roma tomato, diced
1 garlic clove, with sections peeled
3 tsp. fresh marjoram, chopped
1 tbsp. red wine vinegar
2 tsp. olive oil
Another 1 tbsp. olive oil
4 chicken breasts, trimmed
Salt and pepper
1/2 c. feta cheese, crumbled

Directions

Fill a sufficiently-sized pot with water and bring it to a boil, then allow the orzo to cook for up to 10 minutes, or as otherwise directed by the particular orzo that you use. In the meantime, put the ingredients from water through the first 2 tsp. of olive oil into a blender, and blend well until not many chunks are left. After the pasta is cooked, drain it, and then rinse it.

If you would like salt, pepper, or any other spices on the chicken breasts, then use them to season it prior to frying. Use the rest of the oil in a frying pan, heating it over medium to high heat. Put the chicken in, and allow it to cook up to 5 minutes on each side, until it has a golden color on the outside and is thoroughly cooked on the inside. Then place the chicken off to the side, and put the sauce that was previously made in the blender into the pan. Allow it to reach a boil, and then add the orzo, along with the feta cheese. Allow the cooking to continue for another 2 minutes, and stir frequently. Separate the portions of the pasta, and place the chicken on top of the servings.