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Mediterranean Chicken & Orzo
with Feta and Olives
25 minWellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
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2 Servings
- Est. 730 Cals/serving
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A simple olive tapenade—a favorite Provençal condiment—adds irresistibly briny flavor to our pan-seared chicken, which also gets a layer of aromatic flavor from a coating of oregano. It pairs perfectly with our bright side of warm orzo pasta tossed with tender roasted broccoli, tangy crème fraîche, and crumbly feta.
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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4 oz Orzo Pasta
- 2 cloves Garlic
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2 Tbsps Crème Fraîche
- 1½ oz Feta Cheese
- 1 oz Pitted Niçoise Olives
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1 tsp Whole Dried Oregano
- ½ lb Broccoli
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1 Tbsp Red Wine Vinegar
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the broccoli:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the broccoli stem; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Cook the chicken:
While the broccoli roasts, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
3
Cook the pasta:
While the chicken cooks, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Make the tapenade:
While the chicken continues to cook, finely chop the olives. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the chopped olives, 1 tablespoon of olive oil, half the vinegar, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the roasted broccoli, crème fraîche, remaining vinegar, cheese (crumbling before adding), and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade. Enjoy!
1
Prepare & roast the broccoli:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the broccoli stem; cut into small florets. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
2
Cook the chicken:
While the broccoli roasts, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the oregano. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
3
Cook the pasta:
While the chicken cooks, add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Make the tapenade:
While the chicken continues to cook, finely chop the olives. If necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). In a bowl, combine the chopped olives, 1 tablespoon of olive oil, half the vinegar, and as much of the garlic paste as you’d like. Taste, then season with salt and pepper if desired.
5
Finish the pasta & serve your dish:
To the pot of cooked pasta, add the roasted broccoli, crème fraîche, remaining vinegar, cheese (crumbling before adding), and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished pasta. Top the chicken with the tapenade. Enjoy!
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