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"Those who forget the pasta are condemned to reheat it."--Unknown

Greek Style Chicken and Orzo Bake Recipe

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This recipe for Greek Style Chicken and Orzo Bake is from The Quinlan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound boneless skinless chicken breast (can substitute rotisserie chicken but skip step 1)
4 teaspoons olive oil
1 tomato chicken bouillon cube or other tomato based seasoning
1 teaspoon salt
1 teaspoon pepper
1 clove garlic, minced
1 cup uncooked orzo
2.5 cups chicken stock
½ of a 15 oz jar of roasted red peppers
12 oz marinated artichoke hearts
2 tablespoons lemon juice
¼ cup halved kalamata olives
¼ cup fresh chopped parsley
Feta for top
Directions:
Directions:
1. Preheat oven to 375º.

2. Pat chicken dry. Transfer to a baking dish. Sprinkle with 2 teaspoons olive oil, tomato seasoning, 1 teaspoon of salt and 1 tablespoon of pepper. Bake for 25 minutes or until cooked to 160º. Let rest before slicing into strips. If using precooked chicken, skip this step.

3. In a large skillet, heat remaining olive oil with garlic and orzo on medium heat. Stir to toast orzo for 1-2 minutes.

4. Add the chicken stock, artichokes, peppers and lemon juice. Stir to combine and bring to a boil. Reduce heat and simmer until orzo is tender, about 8-9 minutes.

5. Stir in sliced chicken, parsley and olives. Sprinkle on feta when serving.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Cream can be stirred in if creaminess is desired

 

 

 

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