650gChicken Breast Fillets(4 chicken breasts - 1.5 lbs)
300gOrzo, uncooked(1.5 cups)
600mlChicken Stock or Broth(2.5 cups)
1tbspMinced Garlic
2tbspLemon Juice
250gCherry Tomatoes(1.5 cups)
200gBaby Spinach(7 cups)
100gFeta(½ cup)
Instructions
Preheat your oven to 350℉/180℃/160℃ fan.
Season your chicken breasts (I use cajun spice, garlic granules, and salt). Slice your tomatoes in half and finely chop your spinach.
Add uncooked orzo, chicken stock or broth, minced garlic, lemon juice, tomatoes, and spinach to your casserole dish. Stir to combine.
Add your feta in the middle of the dish, and your chicken breasts around the edges.
Cover with a lid or foil and bake for 10 minutes. Remove the lid and bake for another 20 minutes or until the chicken has cooked through.
Remove the chicken breasts and slice.
Mash the feta and stir into the orzo.
Serve the sliced chicken on top of the spinach and feta orzo.
Video
Notes
TIPS & NOTES:
For extra flavor, marinate the chicken in your favorite spices for 30 minutes before baking.
Use gluten-free orzo to make this dish gluten-free.
If the orzo looks dry after baking, stir in a splash of warm chicken stock.
Swap feta with goat cheese or a dairy-free alternative if needed.
Leftovers can be enjoyed hot or cold—perfect for meal prep!
MORE INFO:Read the blog post before making this Baked Chicken and Orzo for extra tips, ingredient substitutions, and storage instructions.
MEASUREMENTS:I always recommend using a kitchen weighing scale and using weighted measurements. This will result in a more accurate process and the recipe will come out perfectly.
NUTRITIONAL INFO:These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Nutrition
Nutrition Facts
Chicken and Orzo Bake
Serving Size
1 serving
Amount per Serving
Calories
519
% Daily Value*
Fat
8.7
g
13
%
Carbohydrates
56.2
g
19
%
Protein
52.4
g
105
%
* Percent Daily Values are based on a 2000 calorie diet.
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