Ingredients Jump to Instructions ↓

  1. 4 Cloves garlic

  2. 1/4 C. EVOO

  3. 2 Lemon s

  4. 1 Tsp. crushed red pepper flakes

  5. 2 Sprigs fresh oregano , finely chopped

  6. 4 Pieces boneless, skinless chicken breasts or 2 pounds jumbo shrimp

  7. 1/2 Lb. orzo pasta

  8. 1 Purple onion , chopped

  9. 1 Green bell pepper , chopped

  10. 1/2 C. pitted kalamata olive s, coarsely chopped

  11. 1 Pt. cherry tomatoes, halved

  12. 1/2 C. flat-leaf parsley , chopped

  13. 1/2 Lb. Greek feta , crumbled

  14. 3 - 4 Greek hot peppers, chopped or a couple tbs. banana pepper rings, chopped

  15. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Bring a large pot of water to a boil for orzo pasta.

  2. Crush 2 cloves of garlic and place in shallow dish with about ¼ cup EVOO along with 1 thinly sliced lemon, red pepper flakes, oregano, chicken or shrimp. Season with salt and pepper, then toss to combine. Heat a large cast-iron skillet over medium-high heat. When meat or shrimp has marinated for 10 minutes, and pan is screaming hot, add chicken or shrimp and lemons. Cook chicken 10 - 12 minutes turning occasionally or cook shrimp 6 - 8 minutes or until pink and firm, tossing with tongs frequently. Squeeze the juice of remaining lemon over pan and serve. When you add chicken to pan, drop orzo in boiling water and start vegetables, see below. If you’re cooking shrimp, start orzo then start vegetables, then throw shrimp in hot pan.

  3. Meanwhile, heat a second skillet with 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add purple onions and bell peppers and season with salt and pepper, cook 5 minutes. Add 2 cloves chopped garlic and toss a minute, then add olive and tomatoes to the pan and cook a couple of minutes more. Drain orzo and toss in serving dish with vegetables along with parsley and feta and hot peppers. Adjust black pepper to your taste and drizzle with a little extra EVOO.

  4. Serve chicken or shrimp alongside orzo.


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