Greek Style Orzo

If you're looking for a delicious meal that comes together quickly on a weeknight, this is one to add to the rotation for sure.

Get the printable version here

Ready in 30 minutes

Makes 4-6 servings

Ingredients

225 g/8 oz Orzo Pasta (½ package)

1 lb cooked chicken breast

450 g/ 16 oz frozen chopped spinach (or 285 g/10 oz fresh spinach)

130g/4.5 oz pitted kalamata olives, drained (sliced if preferred)

245g/8.5 oz julienned sundried tomatoes in olive oil, drained

340g/12 oz marinated artichoke hearts, drained and chopped

454 g/8 oz feta cheese, crumbled

1 cube chicken or vegetable bouillon

Juice of 1 lemon

1-2 tbsp sumac (optional)

Directions

1. Cook the orzo by setting a pot of salted water on the stove on medium high, add in the orzo once boiling and cook according to directions on pasta box. Drain and set aside.

2. Chop the chicken into bite sized pieces and saute with some olive oil on medium high for 5-6 minutes or until browned. I usually cook the chicken and the orzo at the same time, and chop the artichokes and crumble the feta while both are cooking.

3. Add remaining ingredients - orzo, kalamata olives, sundried tomatoes, artichoke hearts, feta, bouillon, lemon juice, sumac - and stir until combined and bouillon is distributed. Plate and enjoy!