Greek Lemon Chicken with Orzo

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On one of our trips to the Greek islands, Gail and I dined at a seaside taverna overlooking the sparkling Aegean Sea. It was a warm evening, and we were served this beautifully simple dish of lemon-infused chicken over tender orzo pasta. The freshness of the citrus and the savory flavors of the chicken made this one of the most memorable meals of our travels. Whenever we recreate it at home, it brings back the soft sound of waves and the scent of salty sea air.

Author: Don Nicholas
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Entrées

Ingredients

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4 boneless, skinless chicken breasts
1/4 cup olive oil
Juice of 2 lemons
Zest of 1 lemon
2 garlic cloves, minced
1 teaspoon dried oregano
Salt and pepper to taste
1 1/2 cups orzo pasta
3 cups chicken broth
1/2 cup crumbled feta cheese
Fresh parsley for garnish

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Instructions

Preheat the oven to 375°F (190°C). In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
Place the chicken breasts in a baking dish and pour the lemon mixture over them, ensuring they are fully coated. Bake for 25-30 minutes, or until the chicken is cooked through and golden brown.
Meanwhile, cook the orzo in chicken broth according to package instructions. Drain and set aside.
Once the chicken is done, serve it over a bed of orzo, and sprinkle with crumbled feta cheese and fresh parsley.

Find it online: https://foodgardening.mequoda.com/articles/romantic-dinners-for-two-a-mediterranean-journey/