Greek Hen & Orzo Skillet

This simple dish is ideal if you’re busy and time is tight. With protein-packed rooster breasts, whole-grain pasta and a hearty quantity of spinach, it’s a wholesome, full meal that comes collectively in a single pan.

This makes a wonderfully balanced meal that covers all of your bases: protein, fiber, wholesome fat and a serving of greens protecting you full for hours.

Lively time: quarter-hour | Complete time: 35 minutes

Greek Hen & Orzo Skillet

Elements

• 1 tbsp olive oil
• 1 lb (454g) boneless, skinless rooster breasts, cubed
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 3 garlic cloves, minced
• 2 cups (480g) unsalted rooster inventory
• 1 cup (150g) whole-wheat orzo, raw
• 1/3 cup (28g) chopped sun-dried tomatoes (not in oil)
• 1 tsp dried oregano
• 6 oz. (170g) recent child spinach
• 1/3 cup (43g) crumbled feta cheese
• 1 lemon, minimize into wedges

Instructions

Warmth a big skillet over medium-high warmth. Add oil to the pan and swirl to coat. Add rooster and sprinkle with 1/4 tsp salt and 1/4 tsp black pepper. Sauté for about 4-5 minutes, or till simply beginning to brown. Add garlic and sauté for 30 seconds.

Stir in rooster inventory, orzo, sun-dried tomatoes, oregano, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Convey to a boil. Cowl, cut back warmth to medium-low, and prepare dinner till the orzo is tender and rooster is cooked by way of reaching an inner temperature of 165°F (74°C), about quarter-hour, stirring each jiffy to forestall the pasta from sticking to the pan.

Uncover pan and steadily add spinach, stirring till wilted. Sprinkle with feta cheese and serve with lemon wedges.

Serves: 4 | Serving Dimension: About 1 1/4 cups

Diet (per serving): Energy: 482; Complete Fats: 12g; Saturated Fats: 3g; Monounsaturated Fats: 4g; Polyunsaturated Fats: 1g; Ldl cholesterol: 122mg; Sodium: 868mg; Carbohydrate: 47g; Dietary Fiber: 6g; Sugar: 4g; Protein: 49g

Diet Bonus: Potassium: 1151mg; Iron: 22%; Vitamin C: 37%; Calcium: 12%

Initially printed: December 1, 2020; Up to date: March 2026