GREEK LEMON CHICKEN AND ORZO CASSEROLE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
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 ORZO CASSEROLE
This Greek-inspired dish, featuring chicken, spinach, oregano, feta cheese crumbles and fresh lemon, proves that casseroles can be lighter and brighter without sacrificing taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in large bowl, mix tomatoes, spinach, about half of the cheese, the olive oil and oregano; stir in cooked pasta. Spoon mixture into baking dish. Drizzle broth over pasta mixture. In same bowl, mix chicken and seasoning until well coated. Place chicken pieces over orzo mixture; cover with foil.
- Bake 45 minutes; remove foil, top with remaining cheese. Bake 4 to 5 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with grated lemon peel and green onions.
Nutrition Facts : Calories 440, Carbohydrate 52 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 3 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 770 mg, Sugar 3 g, TransFat 0 g
GREEK ORZO CHICKEN
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
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
A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.
Provided by Karen
Categories World Cuisine Recipes European Greek
Time 8h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg
ONE SKILLET GREEK CHICKEN AND ORZO WITH TOMATOES, FETA, AND TZATZIKI
A delicious, healthy one skillet style summer dinner!
Provided by Tieghan Gerard
Time 35m
Number Of Ingredients 16
Steps:
- 1. In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet. 2. To the skillet, add the bell peppers. Cook until soft, 2-3 minutes. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 10 minutes. Stir the chicken and olives into the orzo. Allow the chicken to warm through, about 3 minutes.3. Meanwhile, toss all the ingredients for the tomatoes together in a bowl. Season with salt and red pepper flakes. 4. To serve, spoon the tomatoes over the chicken and gently toss. Serve each topped with feta cheese and tzatziki.
Nutrition Facts : Calories 595 kcal, ServingSize 1 serving
GREEK CHICKEN AND ORZO
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
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
10 TRADITIONAL GREEK SOUPS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Greek soup in 30 minutes or less!
Nutrition Facts :
INSTANT POT GREEK CHICKEN WITH ORZO
Instant Pot Greek Chicken with Orzo is a quick and easy dinner your family will devour. Chicken, healthy vegetables, and Mediterranean flavors come together in this simple recipe that even a beginner to pressure cooking can master.
Provided by Snug and Cozy Life
Categories Easy Dinner
Number Of Ingredients 11
Steps:
- Step OnePlace the first 10 ingredients in your Instant Pot and stir until all of the ingredients are mixed together.
- Close and lock the lid on the Instant Pot (making sure the vent is closed) and, select the "Pressure Cook" button and set the timer for 8 minutes.
- Once the Greek Chicken has finished cooking, you can perform a quick release.
- Step TwoOnce your Instant Pot has depressurized, remove the lid, add the orzo, and replace the lid, making sure that the vent is closed.
- Select the "Pressure Cook" button and set the timer for 3 minutes. When the timer goes off, allow your pressure cooker to perform a natural release for 4 minutes, and then do a quick release to remove any remaining pressure.
- I like to serve this in bowls, topped with crumbled fresh feta and a side of pita or naan bread.
GREEK ORZO CHICKEN RECIPE - (4.4/5)
Provided by á-39535
Number Of Ingredients 8
Steps:
- Cook orzo per package directions, cover and set aside. Season each breast with garlic salt and poultry seasoning to your taste. Lightly brush each breast with oil and broil 6-7 minutes on each side cooking until no longer pink inside. Cooking time will depend upon the thickness of each breast. Stir chopped tomatoes into the orzo and cheese. Cover the cooked chicken with the tomato orzo mixture and top with olives.
GREEK CHICKEN ORZO BAKE
This Greek chicken orzo bake is a really easy and delicious pasta casserole recipe that is made with seasoned chicken, tomatoes, spinach, lemon and plenty of feta! It's simple to make gluten-free, uses few ingredients, and reheats well so you can use this not only as a weeknight dinner, but as a meal prep recipe as well.
Provided by Bailey
Categories Chicken
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. and lightly coat a large casserole dish with a cooking oil spray
- Add the orzo, diced tomatoes, 6 oz feta, spinach, oregano and lemon juice and stir to combine. Pour the chicken broth into the orzo mixture
- In a bowl, mix the diced chicken with the Greek seasoning ingredients and oil until the chicken pieces are evenly coated
- Place the chicken over the orzo, do not stir. Cover the casserole dish and then bake for 1 hour.
- Uncover, and sprinkle the lemon zest and remaining 6 oz of cheese over the top and bake for an additional 5 minutes, or until the chicken is cooked through and feta looks baked
- Garnish with your preference of fresh herbs, such as chopped parsley, basil, oregano or dill
AUTHENTIC GREEK CHICKEN LEMON ORZO SOUP (AVGOLEMONO)
This Creamy and Delicious Chicken Lemon Orzo Soup is an authentic greek recipe that thickens the soup using egg yolks as it is traditionally made. We make this recipe quick and easy by using rotisserie chicken so your soup is ready in minutes.
Provided by Sondra Barker
Categories Soup
Time 20m
Number Of Ingredients 12
Steps:
- First begin shredding your rotisserie chicken and place aside.
- Then in a large pot on medium heat saute the onions, garlic, and carrots with a light spray of olive oil for 2-3 minutes. Then add your Orzo and bay leaves. Continue sauteing for another 1-2 minutes.
- Next add the chicken broth, seasoning, and bring to a slow boil. Once your soup begins to boil you can reduce the heat to a simmer and continue cooking for 10-15 minutes.
- Once your soup is finished, you can turn off the burner and add the shredded chicken.
- In a separate small bowl, you will separate three egg yolks. Whisk your egg yolks and add your fresh squeezed lemon juice.
- Then in a liquid measuring cup, ladle about a cup of the chicken broth from your soup. Then slowly whisk the broth into your egg yolks
- Next, pour the entire mixture of lemon, chicken broth, and egg yolks back into your soup and give it a stir. Add extra salt and pepper to taste. Garnish with an extra lemon wedge and sliced green onion.
Nutrition Facts : ServingSize 2 cups, Calories 249 kcal, Carbohydrate 36 g, Protein 13 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 28 mg, Sodium 2870 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 3 g
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- Preheat the oven to 180C/350F. Heat the olive oil in a large pan, which could be used in an oven later, and brown the chicken legs seasoned with salt and pepper until golden but not cooked all the way through. Remove the chicken to a separate plate.
- To the same pan add the chopped onion, bay leaves, cinnamon sticks and cook over low heat for 5 minutes, then add pressed garlic, sliced red pepper and dried oregano and cook for 2-3 minutes longer. Then add in chopped tomatoes and half of the chicken stock with a pinch of salt, stir to combine and bring to a boil. Place the chicken legs on top of the sauce, cover with a lid or aluminium foil and put in the preheated oven for 20 minutes.
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