1poundorzocooked according to package directions and drained
3tablespoonsolive oil for pan + more for finished dishas desired
1medium sweet Vidalia oniondiced small
1.25poundsboneless skinless chicken breastdiced into bite-sized pieces, seasoned with salt and pepper
2teaspoonsItalian seasoning
1teaspoondried oregano
1 to 4clovesgarlicpressed or finely minced
5ouncesfresh spinachabout 4 giant handfuls
½English cucumberdiced small
1 ½cupssliced cherry or grape tomatoes
1teaspoonlemon zestor to taste
2 to 3tablespoonslemon juiceor to taste
1+ teaspoons kosher saltor to taste
1teaspoonfreshly ground black pepperor to taste
6ouncescrumbled feta cheese
Instructions
To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.
While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.
Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.
Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.
Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.
Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.
Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.
Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.
Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.
If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately.
Notes
Recipe can be served warm or chilled.
Extra will keep airtight in the fridge for up to 5 days and I froze the leftovers, noting that the texture of the vegetables does change upon thawing.