One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki.

Keeping things colorful and easy today with this One Skillet Greek Chicken and Orzo with Tomatoes, Feta, and Tzatziki. Greek inspired oregano chicken cooked together with bell peppers and orzo pasta to create a deliciously, healthy one skillet style summer dinner. The chicken is finished with garlic tomatoes, feta cheese, and creamy tzatziki sauce. It’s simple but mouthwatering and made in no time.

Ingredients

▢4 tablespoons extra virgin olive oil

▢1 pound boneless skinless chicken, cut into bit size pieces

▢1/2 cup fresh oregano, chopped

▢2 teaspoons smoked paprika

▢1 pinch each kosher salt and black pepper

▢2 tablespoons balsamic vinegar

▢4 cloves garlic, chopped

▢1 bell pepper, sliced

▢1 cup mixed Greek olives, pitted

▢2 cups dry orzo pasta

▢1 cup crumbled feta cheese

TOMATOES

▢2 cups mixed heirloom tomatoes, chopped or halved

▢1/3 cup extra virgin olive oil

▢1/3 cup fresh basil, chopped

▢1 clove garlic, grated

US Customary - Metric

Instructions

1. In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet.

2. To the skillet, add the bell peppers. Cook until soft, 2-3 minutes. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. Stir the chicken and olives into the orzo. Allow the chicken to warm through, about 3 minutes.

3. Meanwhile, toss all the ingredients for the tomatoes together in a bowl. Season with salt and red pepper flakes.

4. To serve, spoon the tomatoes over the chicken and gently toss. Serve each topped with feta cheese and tzatziki.