Ingredients
Main 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
Liquids and Seasonings
- 3 tbsp olive oil
- 3 tbsp red vinegar
- 1 tbsp Dijon mustard
- 1 large lemon, zest and juice
- 2 tsp Italian seasoning
- 1/2 tsp sea salt, plus more to taste
- 3 cups chicken broth
Optional Ingredients
- 1/2 cup marinated sun-dried tomatoes, drained (optional)
- 2 tbsp capers or olives (optional)
Finishing Touches
- 1/2 cup crumbled feta cheese
- 1/3 cup chopped fresh parsley
Instructions
- Preheat and prepare baking dish: Preheat the oven to 400°F (200°C). Lightly grease a 9×13 inch casserole dish to prevent sticking and prepare for assembling the ingredients.
- Combine main ingredients: In the casserole dish, add the orzo, drained chickpeas, chopped cherry tomatoes, diced red onion, minced garlic, and diced red bell pepper. Stir these ingredients together until evenly distributed. Place the cut chicken breast pieces evenly on top of the vegetable-orzo mixture.
- Mix the dressing and broth: In a large bowl, whisk together olive oil, red vinegar, Dijon mustard, lemon juice and zest, Italian seasoning, and sea salt. Gradually pour in the chicken broth and stir to combine thoroughly.
- Assemble and cover: Pour the prepared liquid mixture over the chicken and orzo mixture in the casserole dish, ensuring the orzo is fully submerged for even cooking. Optionally, add marinated sun-dried tomatoes now or reserve them for later. Gently stir to combine without disturbing the chicken pieces. Cover the dish tightly with aluminum foil.
- Bake covered: Place the covered casserole in the preheated oven and bake for 30 minutes to allow the orzo to absorb the liquid and the chicken to cook through.
- Stir and finish baking uncovered: After 30 minutes, remove the foil and gently stir the casserole to redistribute ingredients. Return the dish to the oven uncovered and bake for an additional 10 to 12 minutes, or until most of the liquid is absorbed and the orzo is tender.
- Rest and garnish: Let the casserole rest for 5 minutes after removing from the oven to let flavors meld. Then, stir in the capers (or olives), crumbled feta cheese, and chopped fresh parsley. Taste and season with additional salt as needed before serving.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- If you prefer a spicier dish, add red pepper flakes to the seasoning mixture.
- Sun-dried tomatoes and capers add an extra punch of flavor but can be omitted if unavailable.
- Leftovers keep well refrigerated for 2–3 days and reheat nicely for quick meals.
- For a gluten-free version, substitute orzo with gluten-free pasta.
- Prep Time: 15 minutes
- Cook Time: 42 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
