Greek•quick
Chicken With Tomatoes and Orzo
A great chicken dinner with tomatoes, orzo, feta, and olives.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 chicken breasts
- 1 cup orzo
- 1 onion (diced)
- 14.5 ounce can of diced tomatoes
- 1/2 cup chicken stock
- 2 garlic cloves (pressed)
- 1 tablespoon oregano
- 1 tablespoon brandy (optional)
- 1/2 cup of feta (more if desired)
- 1/2 cup kalamata olives (more if desired.)
- olive oil
- Salt
- Pepper
Instructions
- 1
Heat some oil in a large pan.
- 2
Add diced onion, and cook until translucent, about 5 minutes.
- 3
Add: orzo, diced tomatoes, chicken stock, garlic, oregano, salt and pepper, and brandy if using, mix well.
- 4
Bring to boil, reduce heat, cover and simmer for 7-10 minutes.
- 5
Add chicken to pan, cover and continue simmering for another 20-25 minutes, until chicken is cooked and orzo is finished.
- 6
With 5 minutes left, add olives.
- 7
Once done, remove from heat.
- 8
Plate chicken, and then a spoonful of tomato orzo mixture over.
- 9
Top with feta and serve!