Aegean Sunset Orzo with Herb-Crusted Chicken & Smoked Paprika Yogurt Drizzle

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 2 tbsp Extra virgin olive oil
• 1.5 tsp Dried oregano
• 0.5 tsp Dried thyme
• 0.5 tsp Smoked paprika
• 0.25 tsp Sea salt
• 0.25 tsp Black pepper
• 80 g Whole-grain orzo
• 1.5 cups Low-sodium vegetable broth
• 0.5 medium Red bell pepper
• 0.5 medium Zucchini
• 1 cup Cherry tomatoes
• 0.25 medium Red onion
• 3 cloves Garlic
• 10 pieces Kalamata olives
• 0.25 cup Fresh parsley
• 2 tbsp Fresh mint
• 1 tsp Lemon zest
• 1 tbsp Pine nuts
• 0.25 cup Plain Greek yogurt
• 1 tbsp Lemon juice
• 0.25 tsp Smoked paprika

Instructions

1. Preheat oven to 400°F (200°C). Prepare the chicken: Pat chicken breasts dry. In a small bowl, combine 1 tsp dried oregano, 0.5 tsp dried thyme, 0.5 tsp smoked paprika, 0.25 tsp sea salt, and 0.25 tsp black pepper. Rub this spice mix evenly over the chicken breasts.
2. Prepare the roasted vegetables: In a medium bowl, toss the diced red bell pepper, diced zucchini, and halved cherry tomatoes with 0.5 tbsp olive oil and 0.5 tsp dried oregano. Spread them in a single layer on a baking sheet. Roast for 15-20 minutes, or until tender and slightly caramelized.
3. Cook the chicken: While vegetables roast, heat 0.5 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the seasoned chicken breasts for 3-4 minutes per side until golden brown. If your skillet isn't oven-safe, transfer chicken to a separate baking dish. Transfer the skillet/dish to the preheated oven (alongside vegetables, if space allows) and bake for 8-10 minutes, or until internal temperature reaches 165°F (74°C). Remove from oven, tent with foil, and let rest for 5 minutes before slicing.
4. Cook the orzo: In a medium saucepan, heat a drizzle of olive oil over medium heat. Add the finely diced red onion and 2 minced garlic cloves; sauté for 2-3 minutes until fragrant. Add the whole-grain orzo and stir for 1 minute to lightly toast. Pour in the low-sodium vegetable broth. Bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes, or until liquid is absorbed and orzo is tender. Stir occasionally.
5. Prepare the 'Green Gold' Gremolata: While orzo cooks, in a small bowl, combine the finely chopped fresh parsley, finely chopped fresh mint, lemon zest, 1 small minced garlic clove, toasted pine nuts, 1 tbsp extra virgin olive oil, and a pinch of sea salt. Stir well.
6. Prepare the Smoked Paprika Yogurt Drizzle: In another small bowl, whisk together the Greek yogurt, lemon juice, 0.25 tsp smoked paprika, and a pinch of sea salt until smooth.
7. Combine orzo and vegetables: Once the orzo is cooked and the roasted vegetables are ready, gently fold the roasted vegetables and chopped Kalamata olives into the orzo. Taste and adjust seasoning if needed (keeping low-sodium in mind).
8. Assemble and serve: Divide the Aegean Orzo base between two plates. Top each with sliced herb-crusted chicken. Drizzle generously with the Smoked Paprika Yogurt Drizzle and sprinkle with the 'Green Gold' Gremolata. Garnish with fresh mint sprigs, if desired. Serve immediately.

Nutrition (per serving)