Chicken Greek style, with olive tomatoes, feta and orzo pasta
By definition, Greek cuisine is healthy and tasty. Olives, chicken, feta cheese, aromatic herbs, so many benefits such as unsaturated fatty acids, good proteins, digestible sheep's milk, and a wealth of antioxidants.
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Ingredients
Portions:
4
150 g
orzo pasta
200 g
chicken thigh, diced
1 tbsp
olive oil
100 g
cherry tomatoes, halved
50 g
feta cheese, crumbled
30 g
green olives, sliced
1 piece
fennel bulb, thinly sliced
0.5 piece
red onion, thinly sliced
1 tbsp
fresh chives, chopped
1 tbsp
fresh mint, chopped
salt and pepper, to taste
1 tsp
fresh thyme leaves
0.5 piece
organic yellow lemon, zested and juiced
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Bring a pot of salted water to a boil and cook 150 g of orzo pasta according to package instructions until al dente. Drain and set aside.
- Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add 200 g of diced chicken thigh and cook until browned on all sides, about 5-7 minutes.
- Add 1 piece of thinly sliced fennel bulb and 0.5 piece of thinly sliced red onion to the skillet, cooking for 3-4 minutes until they begin to soften.
- Stir in 100 g of halved cherry tomatoes, 30 g of sliced green olives, and 1 tsp of fresh thyme leaves, cooking for another 2 minutes.
- Add the cooked orzo pasta to the skillet, combining all ingredients. Season with salt and pepper to taste. Stir in the zest and juice of 0.5 piece of organic yellow lemon.
- Remove from heat and gently fold in 50 g of crumbled feta cheese, 1 tbsp each of chopped fresh chives and mint. Serve warm.
For a more intense flavor, marinate the chicken in lemon juice, olive oil, and herbs for 30 minutes before cooking.