Greek Chicken with Tzatziki, Orzo & Peppers
- Total Time
Make this dinner fast using store-bought rotisserie chicken breast and orzo that you’ve cooked in advance and reheated.
olive oil1 tsp, divided
sweet mini baby bell pepper(s)5 item(s), sliced (about 1 c)
minced garlic½ tsp
dried oregano½ tsp
olive(s)6 medium, Kalamata, quartered
table salt1 pinch, optional
cooked orzo½ cup(s)
lemon zest¼ tsp
fresh lemon juice½ tsp
cooked skinless boneless chicken breast(s)4 oz, sliced
tzatziki sauce2 Tbsp
- Heat 1/2 tsp oil in small nonstick skillet over medium-high heat; cook peppers, garlic, and oregano, stirring occasionally, until peppers are tender, about 5 minutes. Stir in olives and pinch salt.
- Toss hot orzo with lemon zest, lemon juice, and remaining 1/2 tsp oil.
- Spoon tzatziki over chicken; serve with orzo and peppers.
- Makes 1 serving.