Go Back
–+ servings
Chicken Orzo - This may look like your typical chicken orzo, but you’ll love the oregano, lemon and mint flavours that come through in this one-pot weeknight dinner.

One Pot Greek Chicken Orzo with Lemon and Mint

This may look like your typical chicken orzo, but you’ll love the oregano, lemon and mint flavours that come through in this one-pot weeknight dinner.
5 from 2 votes
Print Pin
Course: Main Course
Cuisine: Greek
Keyword: Chicken, Chicken Orzo, Feta, Greek, Mint, one pot orzo chicken, one pot orzo healthy, one pot orzo tomato, one pot orzo uk, Oregano, Orzo Pasta, Paprika, Risoni
Total Time: 30 minutes
Servings: 4

Equipment

  • Deep lidded frying pan
  • Stovetop

Ingredients

  • 3 cloves garlic
  • 1.5 tablespoon olive oil
  • 500 g chicken thigh fillets
  • 1 tablespoon dried oregano leaves
  • 1 red capsicum
  • 200 g green beans
  • 1 lemon
  • 2 cups chicken stock
  • 400 g crushed tomatoes
  • 2 tablespoon tomato paste
  • 2 teaspoon paprika
  • 1 teaspoon cinnamon
  • 1 cup orzo risoni
  • 200 g cherry tomatoes
  • Mint 1 bunch
  • 150 g feta
  • Salt and pepper

Instructions

  • Peel and mince garlic into a large bowl. Add olive oil, chicken fillets, dried oregano, salt and pepper (opt.) and toss to coat.
    3 cloves garlic, 1.5 tablespoon olive oil, 500 g chicken thigh fillets, 1 tablespoon dried oregano leaves, Salt and pepper
    Add olive oil, chicken fillets, garlic mince, oregano, salt and pepper into a bowl and toss to coat.
  • Slice capsicum into small pieces. Top and tail green beans and then slice into thirds. Zest lemon, then juice into a glass or jar.
    1 red capsicum, 200 g green beans, 1 lemon
    Prep and slice capsicum and green beans. Zest and juice lemon into a glass.
  • Heat a deep, lidded frypan over high heat. Add thigh fillets and marinade and cook, in a single layer, lid on, for 2-3 minutes, then turn and cook for another 2-3 minutes.
    Add thigh fillets and marinade in a frypan to cook.
  • Move chicken to the side of the pan, then add capsicum and saute for 1 minute.
    1 red capsicum
    Move chicken to the side of the pan, then add capsicum and saute.
  • Add chicken stock, crushed tomatoes, tomato paste, paprika, cinnamon, lemon juice and zest, risoni, and whole cherry tomatoes. Stir, bring to the boil, then simmer, stirring every so often. Cook for about 10 minutes, or until pasta is al dente.
    TIP: Don’t worry if at this point it looks like there is too much liquid, it’s meant to have quite a bit.
    Meanwhile continue to the next step >
    1 lemon, 2 cups chicken stock, 400 g crushed tomatoes, 2 tablespoon tomato paste, 2 teaspoon paprika, 1 teaspoon cinnamon, 1 cup orzo, 200 g cherry tomatoes
    Add chicken stock, crushed tomatoes, tomato paste, paprika, cinnamon, lemon juice and zest, risoni, and whole cherry tomatoes and bring to the boil.
  • Rinse and pick 1 bunch of mint leaves.
    Mint
    Rinse and pick mint leaves.
  • Once risoni is cooked, take off the heat and add green beans and half the mint and stir through.
    200 g green beans, Mint
    Take the frypan off the heat and add green beans and mint and stir through.
  • To serve little ones, dish up from the pan and chop chicken into fingers.
    For adults, scatter the rest of the mint leaves over the pan and crumble feta over the top. Add a decent crack of salt and pepper.
    Mint, 150 g feta, Salt and pepper
    Chicken Orzo - To serve, scatter mint leaves over the pan and crumble feta over the top.

Video

Nutrition

Calories: 578kcal | Carbohydrates: 57g | Protein: 42g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 156mg | Sodium: 931mg | Potassium: 1297mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2623IU | Vitamin C: 82mg | Calcium: 312mg | Iron: 6mg