Greek Chicken and Orzo

Orzo is vastly underrated. The size of rice, but the texture and flavor of pasta. This dish takes advantage of both of those features, paired with a subtle yet tangy Greek chicken and a dressing that ties the dish together. The mint finish brings a nice freshness to the party, and it can’t be understated. Check out this Greek Chicken and Orzo recipe!

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5 from 2 votes

Greek Chicken and Orzo

Orzo + chicken = dinner
Course Main Course
Cuisine American, Greek
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 servings
Author Jim


  • 1 pound chicken (cubed)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon dried oregano
  • 1 pound orzo
  • 4 lemons
  • 1 cup cherry tomatoes
  • 1/2 cup chopped scallions
  • 2 tablespoons dijon mustard
  • 3 tablespoons olive oil
  • 3 tablespoons toasted pine nuts
  • 10 mint leaves torn
  • 1 tablespoon honey


  • Combine juice of the lemons, mustard, honey, and olive oil. Whisk together and set aside.
  • Prepare orzo per package directions in heavily salted water. Undercook the orzo by 1-2 minutes.
  • As orzo cooks, place large saute pan over high heat. Toss chicken in salt and pepper and brown, 6-7 minutes. Once cooked, finish with the oregano.
  • As everything else cooks, halve tomatoes and chop scallions.
  • As everything comes together, toss chicken, orzo, tomatoes, scallions, and dressing to combine. Finish with the torn mint and pine nuts, and serve with a roasted veggie.


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Serving: 4People | Calories: 762kcal

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