Lemon Herb Chicken & Mediterranean Orzo with Olives

There’s something truly special about meals that bring sunshine to your plate—and this Lemon Herb Chicken & Mediterranean Orzo with Olives does exactly that. From the zesty lemon-kissed chicken to the herby orzo tossed with juicy tomatoes, briny olives, and creamy feta, this dish feels like a mini getaway to the Mediterranean. Every bite bursts with color, texture, and flavor, and the best part? It comes together in just 35 minutes!

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Summary of Zesty Lemon Herb Chicken with Mediterranean Orzo and Olives

If you’re new to orzo or simply craving something vibrant and nourishing, you’re in for a treat. This dish is the perfect blend of protein, carbs, and Mediterranean magic.

Reasons to Love This Recipe

• Weeknight-friendly – Ready in under 40 minutes
• Healthy & satisfying – Balanced with lean chicken, hearty pasta, and nutrient-rich veggies
• Customizable – Easy to adapt based on what you have on hand
• Stunningly plated – A meal that’s just as delightful to the eyes as it is to the palate.

What Does It Taste Like?

The chicken is juicy, tender, and infused with lemon and herbs—bright, fresh, and savory. Paired with orzo that’s simmered in broth and tossed with sweet tomatoes, briny olives, tangy feta, and fresh parsley, it’s a forkful of Mediterranean comfort. It’s refreshing yet hearty, light but deeply satisfying.

Benefits of This Recipe

• Rich in protein and fiber
• Packed with antioxidants and healthy fats
• Naturally low in sugar
• Ideal for meal prep or quick dinners
• Crowd-pleaser for both kids and adults

Let’s get cooking!

Ingredients List

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For the Orzo:

• 1 tablespoon olive oil
• 1 cup orzo pasta
• 2 cups chicken broth
• 1/2 cup cherry tomatoes, halved
• 1/4 cup kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh parsley
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Necessary Tools for Preparation

To make this dish smoothly, you’ll want the following tools ready:

• Sharp knife & cutting board
• Zester or microplane
• Medium bowl for marinating
• Large skillet or sauté pan
• Tongs or spatula
• Measuring cups and spoons
• Serving platter or bowls for presentation

Possible Ingredient Additions and Substitutions

Additions:

• Spinach: Toss in fresh baby spinach toward the end for extra greens.
• Chickpeas: A great way to add plant-based protein and fiber.
• Red onions: Thinly sliced and sautéed for sweetness.
• Cucumbers: Add fresh crunch when serving chilled as a salad.

Substitutions:

• Chicken thighs instead of breasts for richer flavor.
• Vegetable broth if you’re making it vegetarian.
• Goat cheese in place of feta for a creamier tang.
• Green olives or castelvetrano olives if kalamata isn’t your thing.
• Gluten-free orzo or quinoa to make it gluten-free.

I promised you versatile, and here’s proof!

Step-by-Step Instructions on How to Make the Recipe

1. Marinate the Chicken

In a bowl, whisk together olive oil, lemon juice, zest, oregano, garlic powder, salt, and pepper. Rub the marinade all over the chicken breasts. Let it soak in for at least 15 minutes (or up to a few hours in the fridge if you’re prepping ahead).

2. Cook the Chicken

Warm a skillet on medium heat and drizzle in a bit of oil. Grill or pan-sear the chicken for 6–7 minutes per side until golden and cooked through. Set aside and let it rest before slicing.

3. Toast the Orzo

Using the same skillet or a clean one, heat olive oil and add the orzo. Toast for 1-2 minutes, stirring frequently, until lightly golden. This adds a lovely nutty base flavor.

4. Simmer the Orzo

Add the chicken broth and let it come to a gentle simmer. Let it cook for 8–10 minutes, stirring occasionally, until the liquid is mostly absorbed and the orzo is tender.

5. Stir in the Flavor Bombs

Now for the good stuff—mix in cherry tomatoes, sliced olives, crumbled feta, parsley, and lemon juice. Mix thoroughly, then add salt and pepper according to your preference.

6. Plate and Serve

Top the warm orzo with the sliced lemon herb chicken. Garnish with more parsley or a sprinkle of feta if desired. Serve warm and dig in!

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Suggestions on What to Serve with the Recipe

This dish is a complete meal, but if you’re feeding a crowd or want a fuller spread, try pairing it with:

• Warm pita bread or flatbread
• Roasted Mediterranean veggies (zucchini, eggplant, peppers)
• A crisp cucumber and mint salad
• Lemon hummus or tzatziki dip on the side

Leftovers also make a great lunch the next day—either warm or chilled like a pasta salad!

Tips for Making Lemon Herb Chicken & Mediterranean Orzo

• Marinate longer for deeper flavor—overnight works wonders!
• Rest the chicken before slicing to keep it juicy.
• Toast the orzo for a richer, deeper taste.
• Use fresh lemon juice and zest for the brightest flavor.
• Add the tomatoes at the end to keep them vibrant and slightly firm.
• Don’t overcook the orzo—you want it tender, not mushy.

Storage Instructions

Allow the leftovers to cool fully before placing them in a sealed container for storage. Store in the refrigerator for up to 3 days.

To reheat: Add a splash of water or broth and warm on the stovetop or microwave until heated through.

This dish can also be enjoyed cold as a refreshing orzo salad!

General Information

• Cuisine: Mediterranean
• Diet: High-protein, wholesome, fresh
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: Approximately 460 kcal per serving

Frequently Asked Questions (FAQ)

Can I make this recipe ahead of time?

Absolutely! The orzo holds up beautifully for meal prep. Just store it separately from the chicken if you plan to reheat.

Is this recipe kid-friendly?

Yes! The flavors are mild yet vibrant, and kids often love the cheesy orzo and juicy chicken.

Can I make this vegetarian?

Absolutely! You can substitute the chicken with chickpeas or grilled halloumi and opt for vegetable broth when cooking the orzo.

Can I use rotisserie chicken?

Definitely. It’s a quick shortcut when you’re short on time. Just add the lemon herb seasoning when reheating the chicken slices.

Conclusion

There you have it—Lemon Herb Chicken & Mediterranean Orzo with Olives, a fresh and flavorful dinner that feels like a vacation on a plate. It’s hearty, healthy, and a total crowd-pleaser. Whether you’re cooking for yourself, a loved one, or a family table, this is one of those dishes you’ll keep coming back to.

If you enjoyed this recipe, you’ll love these other Mediterranean favorites:

• Greek Orzo Spinach Salad with Feta & Chickpeas
• Orzo Cranberry Chickpea Salad
• Greek Chicken Meatballs with Lemon Orzo

Interactive Elements

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Nutritional Information (Per Serving)

• Calories: 460 kcal
• Protein: 30g
• Carbohydrates: 32g
• Fat: 22g
• Fiber: 3g
• Sugar: 2g
• Sodium: 560mg

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