Mediterranean Chicken and Orzo

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Cook the Orzo

• 60g Orzo

In a medium pot, bring water to a boil and add a pinch of salt. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.

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Prepare the Chicken and Vegetables

• 2 tsp Olive Oil
• 150g Chicken Breast
• 1/2 tsp paprika
• 1/4 tsp oregano
• 1/4 tsp chili powder
• 1 Garlic Clove
• 1/2 Small Red Onion
• 1/4 Red Bell Pepper
• 1/2 Small Zucchini

While the orzo is cooking, heat the avocado oil in a large pan over medium high heat. Dice your chicken breast and season with paprika, oregano, chili powder, salt and pepper. Add to pan and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside. In the same pan, add more oil if necessary and go in with diced red onion, red bell pepper, and zuchinni. Season with salt and pepper and cook for about 5 minutes until softened. Add minced garlic and saute for anther minute until fragrant.

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Combine Ingredients

• 30g Cherry Tomatoes
• 3 Kamalata Olives
• 1/2 Lemon, Juiced

Add the cooked orzo, chicken, halved cherry tomatoes, and kalamata olives to the skillet with the vegetables. Season with additional salt and pepper to taste only if needed. Stir to combine and heat through, about 2-3 minutes. Squeeze lemon juice and stir well.

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Serve

• 15g Crumbled Feta
• 3g Fresh Parsley

Transfer the Mediterranean chicken and orzo to a serving plate. Sprinkle it with crumbled feta cheese and chopped fresh parsley. Serve immediately.