Orzo Pasta

 This is one of my kids' favorite meals.

-Averie Cooks

1 pound orzo, cooked according to package directions and drained

 3 tablespoons olive oil for pan + more for finished dish, as desired

 1 medium sweet Vidalia onion, diced small

 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces, seasoned with salt and pepper

 2 teaspoons Italian seasoning

 1 teaspoon dried oregano

 1 to 4 cloves garlic, pressed or finely minced

 5 ounces fresh spinach (about 4 giant handfuls)

 1/2 English cucumber, diced small

 1 1/2 cups sliced cherry or grape tomatoes

 1 teaspoon lemon zest, or to taste

 2 to 3 tablespoons lemon juice, or to taste

 1+ teaspoons kosher salt, or to taste

 1 teaspoon freshly ground black pepper, or to taste

 

 6 ounces crumbled feta cheese

 

To a large pot, add the orzo and cook according to package directions. Drain and return to pot; set aside.

 

While orzo is cooking, to a large skillet add 3 tablespoons olive oil, onions, and cook for about 3 minutes; stir intermittently.

 

Add the chicken, season with salt, pepper, Italian seasoning, oregano, and cook for about 5 minutes, or until cooked through; flip and stir frequently to ensure even cooking.

 

Add the garlic, stir to combine, and cook for about 1 minute, or until fragrant.

 

Transfer the chicken, onions, and any cooking juices to the large pot with the drained orzo.

 

Add the spinach (looks like a lot but it will wilt) and stir to incorporate. Stir for about 2 minutes, or until it begins to wilt.

 

Add the cucumbers, tomatoes, lemon zest, lemon juice, salt, pepper, and stir well to incorporate.

 

Add the feta and stir to combine. Tip – If you want the feta to remain more intact, don’t add it until the chicken and orzo have cooled down a bit, or it will melt, which is totally fine, you just won’t see the white crumbles.

 

Taste, and as desired, add additional salt. I added an additional approximately 2 teaspoons because it’s a very large quantity of orzo, chicken, and vegetables.

If desired, drizzle in additional olive oil. I recommend another approximately 2 tablespoons for both flavor and so that the orzo doesn’t stick as it cools. Serve immediately.