- 3 tbsp extra virgin olive oil, divided
- 1 ½ lb boneless, skinless chicken breast, cut into 1-in pieces
- 1 ½ tbsp Za’atar spice, divided*
- 1 tsp kosher salt
- 1 c yellow onion, diced
- 2 c fresh spinach
- 2 tbsp garlic, minced
- 1 ¾ c chicken broth
- 1 ½ c orzo pasta
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp fresh oregano, chopped
- Crumbled feta, for serving
Heat 2 tbsp oil in a large skillet over medium high heat. Add chicken and season evenly with 1 tbsp Za’atar and salt. Toss to coat in spices. Cook until golden-brown on all sides and almost cooked through, about 5-6 minutes. Transfer to a plate and set aside.
Reduce heat to medium and add remaining 1 tbsp oil and onion to skillet. Sauté until onions soften and translucent, about 5 minutes. Add spinach and garlic and cook 3-4 minutes.
Add chicken broth, remaining ½ tbsp Za’atar, orzo and chicken to pan and stir to combine. Bring to a boil then reduce heat to medium low. Cover and allow to simmer 12 minutes, stirring halfway through. Remove from heat and stir in lemon juice and oregano.
To serve, portion into bowls, top with crumbled feta and serve immediately.
*Some Za’atar spice blends include more salt than others. Taste before serving and add more salt if desired.
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