Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz/170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 1 teaspoon dried oregano (3g)
  • ½ teaspoon garlic powder (1.5g)
  • 1 tablespoon olive oil (15 ml)
  • 1 cup orzo pasta (200g)
  • 2 cups chicken broth (475 ml)
  • ½ cup dry white wine (optional) (120 ml)
  • 1 lemon, zested and juiced
  • ¼ cup chopped fresh parsley (10g)
  • ¼ cup chopped fresh basil (10g)
  • ½ cup sun-dried tomatoes, oil-packed, drained and chopped (75g)
  • ½ cup crumbled feta cheese (75g)
  • 2 cloves garlic, minced

Instructions:

  1. Season chicken breasts with olive oil, salt, pepper, oregano, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside to rest.
  3. Add another tablespoon of olive oil to the same skillet. Sauté minced garlic until fragrant (about 30 seconds). Add orzo and toast for 1-2 minutes.
  4. Pour in chicken broth and white wine (if using). Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes, or until orzo is cooked through and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
  5. Stir in lemon zest, lemon juice, parsley, basil, and sun-dried tomatoes.
  6. Slice the chicken and add to the orzo. Gently toss to combine. Top with feta cheese and serve immediately with lemon wedges and fresh herbs.