Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil
Servings 8
Equipment
- Large saucepan
- Colander
- Dutch oven
Ingredients
- 1 cup of orzo cooked per instructions
- 2 tbsp olive oil divided
- 1 yellow onion diced
- Garlic powder to taste
- Dried Oregano to taste
- Dash of crushed red pepper to taste
- Sea salt and freshly cracked pepper to taste
- 1 lb. skinless, boneless chicken thighs, trimmed of fat & cut into bite-sized pieces
- 2 cups chopped tomato
- 2 tsp tomato paste
- Large handful of kalamata olives sliced
- 2 cups baby spinach leaves
- 5 fresh basil leaves torn
- Feta cheese crumbled
Instructions
- Cook the orzo in a large saucepan of salted water, per instructions. Drain the orzo in a colander, reserving ½ cup of cooking liquid. Side Note: Sprinkle a few chicken bouillon granules into the boiling water for extra flavor.
- Meanwhile, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the onion and season with a bit of garlic powder, oregano, crushed red pepper, sea salt, and freshly cracked pepper to taste, and cook, stirring often, for 3-4 minutes. Remove the onion from the skillet and set it aside.
- Season the chicken with a sprinkling of garlic powder, oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper to taste.
- Add the remaining tablespoon of oil to the same cast-iron skillet. Add the chicken and cook for 5-6 minutes, turning to brown all sides. Remove chicken from cast-iron skillet; keep warm.
- Turn the heat to low, then add reserved cooking liquid to the skillet, scraping up all the browned bits from the bottom of the pan; add the minced garlic and stir.
- Add the chopped tomato, softened onions, kalamata olives, and tomato paste to the skillet; cook over medium-high heat for 2 minutes.
- Add chicken, orzo, basil, and spinach leaves, stirring until the spinach wilts. Taste and re-season if needed.
- Remove from heat. Sprinkle with cheese and serve. Enjoy.