Best 5 Greek Chicken And Orzo Recipes

GREEK LEMON CHICKEN AND ORZO CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• For the orzo: Whisk together the stock, butter, salt, cornstarch, dill, lemon zest and juice and garlic in a bowl. Mix in the orzo.
• For the chicken: In a separate bowl, mix together the coriander, salt and pepper. Coat the chicken all over with the seasoning.
• Pour the stock/orzo mixture into a glass 9-by-13-inch baking dish. Add the chicken breasts, laying them at an angle so all but the tops of the breasts are submerged. Shingle the lemon slices in between the chicken breasts.
• Bake, uncovered, until the chicken registers an internal temperature of 165 degrees F, 35 to 40 minutes. Let rest for 5 minutes. Top with the chopped parsley before serving.

QUICK GREEK SPINACH AND CHICKEN ORZO

Steps:

• 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.
• Stir in all other ingredients and cook over medium heat for about 2 to 3 more minutes to heat everything through.
• 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.

GREEK CHICKEN AND ORZO - KOTA MANESTRA

Steps:

• In large pot, saute onion in olive oil until translucent.
• Add chicken and brown on all sides.
• Add garlic and sauté 30 seconds.
• Add tomato paste, water, salt and pepper.
• Simmer 30 minutes, covered.
• Add orzo and stir regularly until orzo is tender.
• Serve sprinkled with parsley and lemon wedges on the side.

GREEK CHICKEN AND ORZO

Steps:

• Preheat oven to 425°F.
• Chicken: Combine oregano, 1/2 tsp salt and pepper. Set aside.
• Rub four lemon slices with 1 Tbs oil. Sprinkle both sides with 1 tsp oregano mixture.
• Separate skin from chicken breasts with fingers, leaving skin attached. Place one (or two, if desired) lemon slice under skin of each breast.
• Sprinkle with remaining oregano mixture. Place in roasting pan.
• Roast 25 minutes or until juices run clear when chicken is pierced with fork.
• Orzo: As chicken is cooking, cook orzo as instructed. Add raisins, olives, dill, onion, remaining 1Tbs oil and 1/4 tsp salt.
• Arrange chicken and orzo. Garnish with lemon slices and dill sprigs.

GREEK SEASONED CHICKEN AND ORZO

Steps:

• Combine first 7 ingredients in a large zip-top plastic bag.
• Add chicken; seal and marinate in refrigerator at least 30 minutes.
• Remove chicken from bag; reserve marinade.
• Place chicken on grill rack coated with cooking spray; cover and grill 10 minutes on each side or until chicken is done; baste occasionally with reserved marinade.
• Combine orzo and next 4 ingredients in a bowl; toss gently to coat.
• Serve chicken on top of orzo.
• Garnish with fresh oregano sprigs, if desired.
• Yield: 4 servings.