Discover the vibrant flavors of the Mediterranean in this Greek Yogurt Chicken and Artichoke Orzo with Kalamata Olives. The creamy yogurt marinade brings tenderness to the chicken, while the tangy olives and artichoke hearts add a delightful complexity. This dish offers a comforting meal that is rich in texture and taste, perfect for a quiet dinner or a gathering. Each bite delivers a harmonious blend of savory elements, making it a wonderful choice for those looking to explore Mediterranean cuisine.

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 1 cup plain Greek yogurt
• 1/2 cup pitted kalamata olives, halved
• 1 can artichoke hearts, drained and chopped
• 2 cups uncooked orzo pasta
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, minced
• juice of 1 lemon
• 1/4 cup fresh parsley, chopped
• 3 cups low-sodium chicken broth

Instructions

1. In a mixing bowl, combine Greek yogurt, minced garlic, lemon juice, salt, and pepper to taste. Add chicken breasts, turning to coat evenly. Cover the bowl and refrigerate for at least 30 minutes to marinate.
2. In a large skillet, heat the olive oil over medium heat. Remove the chicken from the marinade, shake off the excess, and cook until browned on both sides, about 6-8 minutes per side. Remove the chicken from the skillet and set aside.
3. Using the same skillet, add the orzo pasta and toast lightly for 2 minutes. Pour in the chicken broth and bring to a boil. Reduce the heat, cover, and let it simmer for 10 minutes.
4. Stir in the chopped artichoke hearts, halved olives, and the cooked chicken into the skillet. Cover and continue cooking for an additional 10-12 minutes until the orzo is tender and the flavors have melded together.
5. Once cooked, remove from heat and garnish with chopped fresh parsley before serving.

Keywords: Dinner, Yogurt, Orzo, Savory

Spice Rack: Salt, Pepper, Garlic Powder, Parsley

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