Mediterranean Chicken Orzo Casserole
This Mediterranean Chicken Orzo Casserole is a healthy one-pan dinner with chickpeas, veggies, lemon, and feta. Easy, protein-packed, and perfect for weeknights.
Ingredients
- 1.5 lbs chicken breast, raw and cut into 1 inch pieces
- 1.5 cups uncooked orzo
- 1 14 oz can chickpeas, drained and rinsed
- 1 medium red bell pepper diced
- 1 cup chopped cherry tomatoes
- 1 small red onion diced or sliced
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 1 tbsp dijon mustard
- 1 large lemon (zest and juice)
- 2 tsp Italian seasoning
- 1/2 tsp sea salt (+ more to taste)
- 3 cups chicken broth
- 1/2 cup marinated sun-dried tomatoes, drained optional
- 2 tbsp capers (or olives) optional
- 1/2 cup crumbled feta
- 1/3 cup chopped fresh parsley
Instructions
- Preheat the oven to 400 degrees F. Lightly grease a 9x13 casserole dish.
- Add the orzo, chickpeas, tomatoes, red onion, garlic, and bell pepper to the dish and stir to combine. Top with chicken.
- In a large bowl, whisk the oil, vinegar, dijon mustard, lemon juice and zest, Italian seasoning, and salt. Pour in the chicken broth and stir.
- Now pour the liquid mixture over the chicken and orzo. You can add sun-dried tomatoes here if using, or wait to add them toward the end. Stir gently so the orzo is submerged. Cover with foil and transfer to the oven.
- Bake for 30 minutes. After 30 minutes, remove the foil. Give the mixture a stir, and place back in the oven for another 10 - 12 minutes or until the liquid is mostly absorbed and the orzo is tender.
- Let sit for 5 minutes. Add capers, feta cheese, and parsley (if using). Season with salt to taste.