Name: Greek Chicken Orzo with Artichokes & Fresh Vegetables Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Greek-inspired
Ingredients: 4 large chicken breasts, cut into 1½–2-inch pieces; 1/3 cup olive oil; 3 tablespoons apple cider vinegar; 1 tablespoon Dijon-style mustard; 2 teaspoons honey; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil (for browning chicken and sautéing vegetables); 2 medium red onions, diced; 6 garlic cloves, minced; 2 medium zucchini, chopped; 1 1/2 cups chopped artichoke hearts, rinsed and drained; 1 large tomato, chopped; 18 ounces dried orzo pasta; 5 cups chicken broth; 1 teaspoon dried oregano; Salt and pepper, to taste; 1/2 cup sliced olives; 3/4 cup crumbled feta cheese; Extra olives for serving; A spoonful of leftover marinade for drizzling

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Introduction

Greek Chicken Orzo with Artichokes & Fresh Vegetables is a vibrant, hearty dish that brings the flavors of the Mediterranean right to your table. Featuring tender chicken, tangy feta, and a mix of fresh vegetables, this one-pot meal is perfect for an easy weeknight dinner or casual entertaining.

The image shows a close-up of a white bowl filled with a layered dish. The bottom layer is light brown rice with a grainy texture. On top of the rice, there are pieces of grilled chicken, browned and slightly charred, adding a crispy texture. Next to the chicken, there is a creamy green sauce with chunks of green vegetables and some white crumbled cheese. To the side, there is a portion of chunky red tomato salsa with visible seeds. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large chicken breasts, cut into 1½–2-inch pieces
1/3 cup olive oil
3 tablespoons apple cider vinegar
1 tablespoon Dijon-style mustard
2 teaspoons honey
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 medium red onions, diced
6 garlic cloves, minced
2 medium zucchini, chopped
1 1/2 cups chopped artichoke hearts, rinsed and drained
1 large tomato, chopped
18 ounces dried orzo
5 cups chicken broth
1 teaspoon dried oregano
Salt and pepper, to taste
1/2 cup sliced olives
3/4 cup crumbled feta cheese
Extra olives, for garnish
A spoonful of leftover marinade

Instructions

Step 1: Whisk together 1/3 cup olive oil, apple cider vinegar, Dijon mustard, honey, 1 teaspoon dried oregano, salt, and pepper to make the marinade.
Step 2: Add the chicken pieces to the marinade and let them marinate for at least 30 minutes, or longer if time allows.
Step 3: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the chicken pieces until cooked through, then transfer them to a plate and set aside.
Step 4: In the same skillet, sauté the diced onions and minced garlic until softened and fragrant. Add the chopped zucchini, artichoke hearts, and tomato, cooking until the vegetables are tender.
Step 5: Stir in the dry orzo, mixing well to combine with the vegetables and coat it with oil.
Step 6: Gradually pour in the chicken broth, stirring occasionally. Cook the orzo until tender and the liquid has mostly absorbed, about 10-12 minutes. Add water if the mixture gets too thick.
Step 7: Fold the cooked chicken back into the skillet and season everything with additional dried oregano, salt, and pepper to taste.
Step 8: Serve the dish topped with crumbled feta cheese, sliced olives, and a drizzle of the leftover marinade. Garnish with extra olives if desired.

Tips & Variations

For extra flavor, marinate the chicken overnight in the refrigerator.
Substitute orzo with other small pasta shapes like acini di pepe or Israeli couscous if preferred.
Add fresh herbs like parsley or dill at the end for a bright, fresh note.
Keep feta and olives separate when storing leftovers to maintain their texture and flavor.
You can use artichoke hearts packed in water or brine, but be sure to rinse and drain them well before adding.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or broth if the orzo has thickened. Keep feta and olives separate to maintain their texture and add them fresh when serving.

How to Serve

The image shows a close-up of a kebab plate with several layers. At the bottom is a bed of light yellow rice with a soft texture. On top, there are pieces of grilled chicken with a golden-brown char and spices giving a slightly rough surface. To the side, there is a creamy, pale green cucumber and dill salad with small green chunks, and next to it, a bright red tomato salad with finely chopped pieces mixed with white crumbly feta cheese. All of this is arranged on a white plate with a white marbled surface under it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well in this recipe and offer a juicier texture. Adjust cooking time slightly to ensure thorough cooking.

Is there a vegetarian version of this dish?

Absolutely! Omit the chicken and increase the amount of vegetables and artichokes. You can add chickpeas or white beans for added protein.