Go Back
+ servings

Chicken, Orzo, and Spinach Skillet with Kalamata Olives, Tomatoes, and Basil

Prep Time15 mins
Servings: 8


  • 1 cup of orzo cooked per instructions
  • 1 tbsp olive oil
  • 1 sweet yellow onion diced
  • Oregano to taste
  • Dash of Crushed red pepper to taste
  • Sea salt and freshly cracked pepper to taste
  • Garlic powder to taste
  • 1 pound skinless boneless chicken thighs, trimmed of fat & cut into bite-sized pieces
  • 2 cups chopped tomato
  • 2 tsp tomato paste
  • Large handful of kalamata olives sliced
  • 2 cups baby spinach leaves
  • 3-4 fresh basil leaves torn
  • Feta cheese


  • Cook the orzo in salted water, per instructions. Side Note: Sprinkle a little bit of chicken bouillon granules into the boiling water for extra flavor. Drain the orzo and all but 1/2 cup of cooking liquid through a colander.
  • While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and season with a bit of crushed red pepper, oregano, sea salt, and freshly cracked pepper, to taste; cook stirring often, for 3-4 minutes. Remove the onion from the skillet and set aside. Season the chicken with a sprinkling of oregano, garlic powder, sea salt, and freshly cracked pepper, to taste. Place the chicken into the same skillet over medium-high heat (add cooking spray if needed). Sauté 6 minutes, turning to brown all sides. Remove chicken from pan; keep warm.
  • Turn the heat to low then add reserved cooking liquid to the skillet, making sure to scrape up all the browned bits off of the bottom of the pan; add the minced garlic and stir. Add the chopped tomato, softened onions, kalamata olives, and tomato paste, to the skillet; cook over medium-high heat for 2 minutes. Add chicken, orzo, basil, and spinach leaves, stirring until spinach wilts. Taste and re-season if needed. Remove from heat; sprinkle with cheese and serve. Enjoy.