0 0
Quick Greek Spinach And Chicken Orzo

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
8 ounces orzo pasta
2 chicken bouillon cubes (for the orzo cooking liquid) or 2 vegetable bouillon cubes (for the orzo cooking liquid)
1 oven roasted deli chicken
3 cups fresh baby spinach (regular fresh spinach will work if you can't find baby)
1 cup feta cheese crumbled (use the plain kind but the flavored type works here too)
1 large tomatoes diced (or substitute halved grape tomatoes approx. 1 1/2 cups)
1/2 cup kalamata olive pitted (reserve a bit of the brine if you use good quality olives)
2 tablespoons olive oil
1/2 teaspoon salt
3 tablespoons reserved olive brine (optional)
1 tablespoon capers (optional)
fresh ground pepper to taste

Nutritional information

628.9
Calories
299 g
Calories From Fat
33.3 g
Total Fat
10.7 g
Saturated Fat
144 mg
Cholesterol
1006mg
Sodium
32.1 g
Carbs
2.3 g
Dietary Fiber
3.1 g
Sugars
47.9 g
Protein
287g
Serving Size (g)
6
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Quick Greek Spinach And Chicken Orzo

Features:
    Cuisine:

    This was a very easy, quick meal. Loved the flavor. Since I'm not an olive fan I made a slight change. Instead of the olives, olive oil, olive brine and salt, used Kraft's Greek Vinaigrette dressing. Worked out great. Will definitely make again.

    • 50 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Quick Greek Spinach and Chicken Orzo,This is adapted from a recipe I found in a cooking magazine I get. This is great for brown-bagging because it tastes good at any temperature, and it’s really quick to make. If you are salt sensitive, omit the bouillion cubes and olive brine (not essential, but I like the flavor they add).,This was a very easy, quick meal. Loved the flavor. Since I’m not an olive fan I made a slight change. Instead of the olives, olive oil, olive brine and salt, used Kraft’s Greek Vinaigrette dressing. Worked out great. Will definitely make again.,Great pasta for an any night meal. Flavors go well together and quick to fix. We made the vegetarian version of this, used just a half tablespoon of oil and omitted the salt, since the other ingredients offered plenty. Used the optional capers (but more) and 2 tablespoons of the olive brine, which gave it a nice and different flavor. We ate this as an entree, so fed 2-3 for us. A yummy one.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Bring a Large Pot (needs to Be Quite Large Because You Will Need to Have Room to Mix Once You Add the Bulky Spinach) of Water to Boil With the Bouillon Cubes. Add Orzo and Cook According to Directions on Box (approximately 10 Minutes). Drain and Return to Pot.

    2
    Done

    Stir in All Other Ingredients and Cook Over Medium Heat For About 2 to 3 More Minutes to Heat Everything Through.

    3
    Done

    Note: If You Want to Use Only the White Meat Chicken in This Dish (which Is What I Have to Do For My Family) and Your Chickens Are Small, You May Want to Purchase Two Rotisserie Chickens to Guarantee That You'll Have Enough Meat. Reserve the Dark Meat For Another Use. Serve Warm, at Room Temp, or Cold.

    Avatar Of Elara Childress

    Elara Childress

    Culinary alchemist turning everyday ingredients into extraordinary dishes.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Chinese Barbecue Marinade
    previous
    Chinese Barbecue Marinade
    Cuban Chicken Stew - Guisado De Pollo
    next
    Cuban Chicken Stew – Guisado De Pollo
    Chinese Barbecue Marinade
    previous
    Chinese Barbecue Marinade
    Cuban Chicken Stew - Guisado De Pollo
    next
    Cuban Chicken Stew – Guisado De Pollo

    Add Your Comment

    14 + 7 =