This is one of those recipes I read the ingredient list for and was off running before I even remembered to save the recipe, let alone print it. Something about the combination of olives, feta and spinach really intrigued me. I’m glad I made it. This dish is creamy from the feta, briny from the olives, and earthy from the spinach – pretty much everything you could want out of spring.
Spring Orzo with Mint, Olive, Feta and Spinach
1/2 c. orzo (use a gluten-free pasta to make this dish gf)
4 c. water
1/4 c. parsley
1/4 c. mint
1/4 c. cucumber
1/2 c. black and green olives
2 cloves garlic
6 ounces baby spinach
2 chicken breasts
2 Tbsp. olive oil
3 ounces feta
Juice of 1/2 a lemon
2 Tbsp. garlic infused olive oil
2 big pinches red pepper flakes
salt & pepper to taste
Add the orzo and water to a medium pot over high heat. Add a palm full of salt and bring to a boil. Boil 6 minutes or until tender. Drain and add back to the warm pot. Add the spinach, pop a lid on, and let wilt (stirring first to get things going).
While the orzo is cooking, chop the parsley, mint, olives and garlic. Dice the cucumber. Set aside until the orzo is done and the spinach has wilted a little. Add to the pot and stir well to combine.
While that is all going, chop the chicken into bite-sized chunks and sautee with regular olive oil in a large pan over medium heat until browned. Season well.
Add the chicken to the pot, stir to combine. Taste and adjust seasoning as needed. Add the feta, lemon juice and a big pinch red pepper flakes. Stir. Taste for seasoning. Add the garlic infused oil and second big pinch red pepper flakes.
Serves 2 for dinner + 1 for lunch