8 oz Chicken Breast (boneless, skinless)
2 tbsp Greek Seasoning Sea Salt & Black Pepper (to taste)
2 tbsp Extra Virgin Olive Oil
½ Yellow Onion (medium, chopped)
1 cup Orzo (dry)
10 ½ cups Chicken Broth (Low Sodium)
3 tbsp Fresh Dill (finely chopped)
⅓ cup Pickle (chopped)
1
Directions
- Season the chicken with the Greek seasoning, salt, and pepper. Heat the oil in a pan over medium heat. Add the chicken and cook for four to five minutes per side until cooked through. Stir in a splash of broth if needed.
- Remove the chicken from the pan and set it aside. Add the onion and cook for two to three minutes until softened. Add the orzo and broth, and stir to combine.
- Reduce the heat and simmer for eight to 10 minutes until the orzo is al dente and most of the liquid is absorbed. Stir the orzo continuously to prevent sticking. Add water if needed. Add the chicken at the end to warm through.
- Remove from the heat. Stir in the dill, and divide evenly between plates. Top with chopped pickles, and enjoy!
Notes
2
Leftovers
Refrigerate in an airtight container for up to three days.
Serving Size
One serving is approximately four ounces of chicken with one cup of orzo.
More Flavor
Lemon juice, garlic, and/or feta cheese.
Gluten-Free
Use gluten-free orzo instead.
Ingredients
8 oz Chicken Breast (boneless, skinless)
2 tbsp Greek Seasoning Sea Salt & Black Pepper (to taste)
2 tbsp Extra Virgin Olive Oil
½ Yellow Onion (medium, chopped)
1 cup Orzo (dry)
10 ½ cups Chicken Broth (Low Sodium)
3 tbsp Fresh Dill (finely chopped)
⅓ cup Pickle (chopped)