Greek Baked Chicken Orzo Recipe

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WebCook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar …

Rating: 4.6/5(341)
Total Time: 35 minsServings: 6Calories: 728 per serving

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Web1 cup orzo/risoni 1 punnet cherry tomatoes Salt and pepper Garnish (optional) Crumbled feta cheese Fresh oregano leaves …

Rating: 4.7/5(26)
Estimated Reading Time: 5 minsCategory: Dinner, One PotTotal Time: 50 mins1. Combine Marinated Chicken ingredients in a bowl and set aside for marinate for 20 minutes.
2. Preheat oven to 180C/350F.
3. Heat 1 tbsp olive oil in a large, deep skillet or dutch oven over high heat.
4. Cook chicken until lightly browned but still pink inside. Remove from skillet.

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WebSteps 1 to 3: Brown chicken thighs for a couple of minutes on each side. Remove them from the pan and soften a chopped onion in …

Rating: 5/5(2)
Calories: 339 per servingCategory: Easy Mid-Week Meal1. Pre-heat the oven to 180C/350F.
2. Heat a little (about 2 tablespoons) olive oil in a heavy-bottomed oven-proof pot (see notes), then brown the chicken for about 2 minutes on each side. Remove the chicken from the pot onto a plate and set aside.
3. Add the onion to the pot and stir for a few minutes until it softens. Add the garlic and stir for a minute or so longer, then add the oregano, cinnamon and orzo and stir again for a minute or so until the orzo is coated with the juices/oil.
4. Take the pot off the heat and then put the chicken back into the pot, then quickly sprinkle with the paprika, allspice, salt and pepper. Finally, pour over the passata and stock and give the pot a good stir.

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WebHeat a large skillet over medium-high heat. Add oil to the pan and swirl to coat. Add chicken to the pan and sprinkle with 1/4 teaspoon …

Estimated Reading Time: 2 mins

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Web1 – 2 cups cooked chicken or chickpeas 2 1/2 cups vegetable or chicken broth 1 – 2 tablespoons butter (optional) feta and dill for topping (optional) lemon squeezies for serving (optional) Instructions Preheat the …

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WebStep 1. Cut each chicken breast half into 4 pieces. Combine the chicken, broth, tomatoes, onion, lemon zest, lemon juice, herbes de Provence, salt and pepper in a 6-quart slow …

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WebInstructions. Preheat the oven to 350F. In a large baking sheet add the chicken, potatoes, peppers, red onions, lemon wedges, garlic, and tomatoes. Sprinkle with oregano, paprika, salt and pepper …

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WebDirections. Step 1 Preheat oven to 425°. Season chicken all over with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Step 2 In a large skillet over medium-high heat, …

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WebBrown meat side down, 1 to 2 minutes or until lightly browned; set aside. Reduce heat to medium-high; add wine. Stir with a flat spatula, scraping brown bits from bottom of pan. …

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WebThis recipe is as simple as it gets, to get started, prep the chicken. Remove any unwanted fat from the chicken and excess skin and pat dry with a paper towel. …

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Web3⁄4 teaspoon dried oregano leaves 2 cups orzo pasta (rice-shaped pasta) 3⁄4 lb boneless chicken breast, diced 3 cups spinach leaves, washed and torn 1⁄2 cup crumbled feta …

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WebCombine the avocado, cucumber, tomatoes, yellow pepper, onion, Feta and olives. Squeeze the juice from a lemon wedge over the vegetables. Add the sliced …

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WebDirections. In a 3-qt. slow cooker, combine the chicken, carrots, broth, lemon juice, garlic, oregano and salt. Cover and cook on low for 5-6 hours or until …

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WebInstructions. Prep the ingredients: Chop the onions and bell peppers, peel and mince the garlic and leave the cherry tomatoes whole. Cut any unwanted fat and …

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WebBoil the pasta: Cook the orzo pasta according to package directions, then drain and set aside to cool. Season with salt and pepper, to taste. Chop & dice the …

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