Mediterranean Chicken with Roasted Vegetable Orzo
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Mediterranean Chicken with Roasted Vegetable Orzo

Mediterranean Chicken with Roasted Vegetable Orzo

Serves 4 | Prep/Cook Time: 30 Min
  • Calories 370
  • Protein 35g
  • Sodium 670mg
  • Sat.Fat 1g
  • Sugar 4g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 370
% Daily Value*
Total Fat 11g 17 %
Saturated Fat 1g 5 %
Cholesterol 80g 27 %
Sodium 670mg 28 %
Total Carbs 34g 11 %
Dietary Fiber 5g 20 %
Sugars 4g
Protein 35g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

4 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts (1.5 lbs.)
3/4 cup orzo
1 small bulb fennel, trimmed and thinly sliced (about 2 1/2 cups)
1 pint cherry tomatoes (about 2 cups)
1/2 cup pitted black olives, drained
2 tablespoons olive oil, divided
1/2 teaspoon black pepper, divided
1 tablespoon dried oregano
1/4 teaspoon salt
1/4 cup + 1 tablespoon lemon juice, divided
1 Preheat oven to 400°F. Line 2 large baking sheets with foil and set aside.
2 Cook orzo according to package instructions. When pasta is done, remove from heat, transfer to serving bowl, and set aside.
3 In a bowl, combine fennel, tomatoes, olives, 1 tablespoon oil, and ¼ teaspoon pepper. Mix well and toss to coat evenly. Transfer to a prepared baking sheet and arrange in a single layer. Roast uncovered until edges of fennel start to brown and vegetables soften, about 20 minutes.
4 Meanwhile, while vegetables are roasting, prepare chicken. In the same bowl, combine remaining 1 tablespoon oil, remaining ¼ teaspoon pepper, oregano, salt, and ¼ cup lemon juice. Mix well. Add chicken breasts and toss to coat evenly. Place seasoned chicken breasts in a single layer across a prepared baking sheet and roast uncovered, about 15 minutes or until chicken reaches a temperature of 170°F when a meat thermometer is inserted in chicken breast.
5 As soon as vegetables are cooked, remove from heat and add to cooked orzo. Mix well. Stir in remaining 1 tablespoon lemon juice and season with salt and pepper to taste. When chicken is done, serve over equal amounts vegetable-orzo mixture.
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Serves 4

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