Greekchickenandorzo Recipes

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GREEK ORZO CHICKEN



Greek Orzo Chicken image

Take your first bite and set sail for a dinner-table tour of the sunny Greek isles. Sprinkle lemon zest on top to give it a little extra flair. -Angela Buchanan, Longmont, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h45m

Yield 6 servings.

Number Of Ingredients 12

6 bone-in chicken thighs, (about 2-1/4 pounds), skin removed
1 cup sliced fresh carrots
1 cup chicken broth
1/4 cup lemon juice
1 garlic clove, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1 cup uncooked orzo pasta
1/2 cup sliced pitted green olives
1/4 cup golden raisins
1/2 cup minced fresh parsley
1/2 cup crumbled feta cheese

Steps:

  • In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until chicken is tender., Stir in the orzo, olives and raisins. Cover and cook 30 minutes longer or until pasta is tender. Sprinkle with parsley and feta cheese.

Nutrition Facts : Calories 391 calories, Fat 14g fat (4g saturated fat), Cholesterol 93mg cholesterol, Sodium 783mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 31g protein.

GREEK CHICKEN WITH ORZO



Greek Chicken With Orzo image

This tastes of summer... really nice served with a glass (or two) of Red wine and a crisp salad. You need to use the ripest, juiciest reddest tomatoes you can find, so if only anemic looking Toms are on hand, use a can of chopped tomatoes instead. Don't be tempted to use chicken breasts instead, as it's the chicken juices that flavour the pasta so well. Cooking time includes 2 hours marinading

Provided by SugaredAlmond

Categories     Chicken Thigh & Leg

Time 3h30m

Yield 2 serving(s)

Number Of Ingredients 16

4 chicken thighs, unskinned bone in
2 garlic cloves, crushed
2 tablespoons olive oil
1 sweet red pepper, halved and de-seeded
1 small red onion, sliced vertically
4 ripe tomatoes, skinned and de-seeded
1 tablespoon tomato puree
1 glass fruity red wine
1/2 small eggplant, cut in 2cm cubes
2 -3 cups water
6 ounces orzo pasta
1 teaspoon dried fennel seed, crushed
2 teaspoons dried oregano
12 black olives
1 lemon, zest of
2 ounces feta, crumbled

Steps:

  • Crush one clove of garlic and mix with half the oregano and half the olive oil, rub well into the chicken thighs, leave for at least two hours.
  • Roast the red peppers in a 200°C oven for about 30-40 minutes until the skin is blackened. Leave to cool for a few minutes and remove skin. Slice into 1cm thick strips.
  • Toss the eggplant with remaining olive oil. I like to cook this on the George Foreman grill for 3-5 minutes, as it adds a bit of a smoky flavour, but if you prefer, fry in a pan for 5 mins or so tossing occasionally until cooked.
  • Remove the chicken from the oil and garlic mixture, making sure you knock the bits of garlic off, as these will burn. Fry the chicken in a dry pan skin side down for about 5 minutes, turn over and cook for another 3-5 minutes until lightly browned.
  • Remove chicken from the pan and cook onion in the chicken fat for approx 3 mins until lightly brown. Add remaining garlic for last 30 seconds.
  • Add red wine to pan and bring to boil. Reduce heat and add tomatoes, puree, fennel seeds, oregano, red pepper and eggplant. Cook for about 5 minutes until the tomato is soft. Stir in Orzo, half the water and the black olives.
  • Place in a casserole dish, put chicken on top. Spoon over some of the liquid, making sure all the pasta is submerged. Put lid on casserole and bake in 180°C oven for about 30-40 minutes until chicken and pasta are cooked, and there is only a little remaining liquid.
  • Pour yourself a glass of wine while you wait for the chicken, but do check the casserole every 10 minutes or so, and top up the water if it's looking dry.
  • I prefer to skin the chicken before serving, but it's up to you. Sprinkle lemon zest and feta over pasta and serve with another glass of wine.

Nutrition Facts : Calories 1126.7, Fat 53.9, SaturatedFat 15.4, Cholesterol 184.7, Sodium 741.7, Carbohydrate 96.1, Fiber 13.9, Sugar 17.3, Protein 53.2

GREEK CHICKEN AND ORZO



Greek Chicken and Orzo image

Make and share this Greek Chicken and Orzo recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 (14 1/2 ounce) cans fat free chicken broth
1 cup finely chopped onion
3/4 teaspoon dried oregano leaves
2 cups orzo pasta (rice-shaped pasta)
3/4 lb boneless chicken breast, diced
3 cups spinach leaves, washed and torn
1/2 cup crumbled feta cheese

Steps:

  • In a large skillet, heat broth, onion and oregano to a boil.
  • Add the Orzo, reduce heat and simmer, covered, for 6 minutes, stirring occasionally.
  • Add the chicken and cook 6 minutes longer or until chicken and pasta are cooked.
  • Stir in the spinach, and heat just until the spinach wilts.
  • Remove from heat and top with cheese.
  • Serve immediately.

Nutrition Facts : Calories 538.8, Fat 13.6, SaturatedFat 5.3, Cholesterol 71.2, Sodium 1126.8, Carbohydrate 68.9, Fiber 3.9, Sugar 4.4, Protein 33.5

GREEK LEMON CHICKEN AND ORZO CASSEROLE



Greek Lemon Chicken and Orzo Casserole image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 14

3 cups chicken stock
3 tablespoons melted butter
2 teaspoons kosher salt
1 teaspoon cornstarch
2 sprigs fresh dill, chopped
2 lemons, zested and juiced
1 clove garlic, minced
2 cups orzo
2 teaspoons ground coriander
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
4 small to medium boneless, skinless chicken breasts
1 lemon, sliced into 1/4-inch-thick slices
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 375 degrees F.
  • For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
  • For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
  • Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
  • Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

GREEK CHICKEN AND ORZO PASTA SALAD



Greek Chicken and Orzo Pasta Salad image

Provided by Katie Lee Biegel

Time 1h15m

Yield 8 servings

Number Of Ingredients 25

3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
1 pound boneless, skinless chicken tenderloins
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/2 cup panko breadcrumbs
Pinch of kosher salt
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1 clove garlic, grated
Juice of 1/2 lemon
Kosher salt
1 pound orzo
10 ounces grape tomatoes, halved
1 English cucumber, diced
1/4 cup minced fresh flat-leaf parsley
1 1/2 cups crumbled feta cheese (use from a block, not packaged crumbled cheese)

Steps:

  • For the chicken: In a medium bowl, whisk together the olive oil, salt, oregano, garlic powder, pepper and lemon juice. Add the chicken and toss to coat. Refrigerate for at least 30 minutes and up to 4 hours.
  • Preheat a grill or grill pan to medium high.
  • Remove the chicken from the marinade. Grill the chicken until cooked through, about 5 minutes per side. Slice the chicken into 1-inch-wide pieces. Set aside.
  • For the breadcrumbs: Preheat the oven to 400 degrees F.
  • In a medium ovensafe skillet, heat the butter, olive oil and garlic over low heat until the garlic begins to sizzle. Add the breadcrumbs and salt and toss to coat. Transfer to the oven and toast until golden brown, 3 to 4 minutes.
  • For the dressing: Whisk together the olive oil, vinegar, salt, oregano, pepper, garlic and lemon juice in a small bowl until combined.
  • For the salad: Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, 7 to 8 minutes. Drain and transfer to a large serving bowl. Toss with the dressing while still hot, then let cool to room temperature.
  • When cool, stir in the tomatoes, cucumber and parsley. Top with the feta, sliced chicken and breadcrumbs.

GREEK ORZO WITH FETA



Greek Orzo with Feta image

This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!

Provided by lauryn

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 1h40m

Yield 6

Number Of Ingredients 11

¼ cup olive oil
½ cup fresh lemon juice
½ cup pitted kalamata olives, chopped
2 ripe tomatoes, seeded and diced
1 red bell pepper, chopped
1 red onion, chopped
2 cloves garlic, minced
1 teaspoon finely chopped fresh oregano
1 (8 ounce) package crumbled feta cheese
½ pound dried orzo pasta
1 cup chopped fresh parsley

Steps:

  • Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
  • Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.

Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.4 g, Cholesterol 33.7 mg, Fat 20.8 g, Fiber 3 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 617.6 mg, Sugar 6.6 g

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