Greek Yogurt Chicken and Artichoke Orzo with Kalamata Olives

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 3 tablespoons olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups orzo pasta
• 2 1/2 cups chicken broth
• 1 cup marinated artichoke hearts, drained and quartered
• 1/2 cup kalamata olives, pitted and halved
• 3/4 cup plain Greek yogurt
• 1 lemon, zested and juiced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh dill, chopped
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Season the chicken pieces with salt, pepper, and dried oregano.

2. 2

   Heat the olive oil in a 9-inch skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, about 7 minutes, stirring occasionally.

   7:00 · Sear chicken
3. 3

   Transfer the chicken to a plate and set aside.

4. 4

   Add the onion to the skillet and cook until softened, about 4 minutes.

   4:00 · Soften onion
5. 5

   Stir in the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
6. 6

   Add the orzo and stir to coat it in the oil, toasting for about 1 minute.

   1:00 · Toast orzo
7. 7

   Pour in the chicken broth and bring to a simmer. Cover and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10 minutes.

   10:00 · Simmer orzo
8. 8

   Return the chicken to the skillet along with the artichoke hearts and kalamata olives. Stir to combine and warm through, about 2 minutes.

   2:00 · Warm through
9. 9

   Remove the skillet from heat and let cool slightly for 2 minutes before stirring in the yogurt to prevent curdling.

10. 10

    Stir in the Greek yogurt, lemon zest, and lemon juice until the sauce is creamy and evenly coats the orzo.

11. 11

    Fold in the feta, dill, and parsley, then taste and adjust salt and pepper as needed.

12. 12

    Spoon into bowls and serve warm.