Greek Chicken with Orzo, tomatoes, Feta, and Tzatziki
Oregano-paprika chicken cooked in one pan with bell pepper and orzo, then finished with a fresh tomato topping, feta, and tzatziki.
Ingredients
- Extra virgin olive oil 4 tablespoons
- Boneless skinless chicken cut into bite size pieces 1 pound
- Fresh oregano chopped 1/2 cup
- Smoked paprika 2 teaspoons
- Kosher salt to taste
- Black pepper to taste
- Balsamic vinegar 2 tablespoons
- Garlic chopped 4 cloves
- Bell pepper sliced 1
- Mixed Greek olives pitted 1 cup
- Dry orzo pasta 2 cups
- Feta cheese crumbled 1 cup
- Tzatziki for serving
- Tomatoes
- Mixed heirloom tomatoes chopped or halved 2 cups
- Extra virgin olive oil 1/3 cup
- Fresh basil chopped 1/3 cup
- Garlic grated 1 clove
Instructions
- Heat 2 tablespoons oil in a large skillet. Add chicken, oregano, and paprika with a pinch of salt and pepper. Cook until browned and cooked through, about 5 minutes. Stir in balsamic and the chopped garlic for about 1 minute. Transfer chicken to a plate.
- Add bell pepper to the skillet and soften 2 to 3 minutes. Add the orzo and 2 1/2 cups water, season lightly, and simmer while stirring often until most liquid is absorbed, about 10 minutes.
- Return chicken to the pan with the olives and warm through, about 3 minutes.
- In a bowl, combine tomatoes, olive oil, basil, and grated garlic. Season with salt and red pepper flakes if desired.
- Spoon the tomato mixture over the skillet. Top with feta and serve with tzatziki.
